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Microencapsulation in Foods

Mara Victoria Defain and Laura Hermida (INTI, Argentina)

March 18, 2021 - 15:00 (CET)

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    • Objectives and motivations: controlled release, bioavailability, protection against degradation, stability, taste masking
    • Ingredients: matrix materials, actives
    • Techniques used in food
    • Applied research at lab scale with scalable processes which involve micro and nanotechnologies. Examples.
      • Supported by European Union's Horizon 2020 ENCAP4HEALTH project