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Microencapsulation in Foods

Mara Victoria Defain and Ramiro Andres Iturralde (INTI, Argentina)

March 18, 2021 - 15:00 (CET)

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  • Objectives and motivations: protection against degradation, bioavailability, stability, taste masking, technology transfer challenges locally.
  • Ingredients: matrix materials, actives
  • Techniques used in food
  • Applied research at lab scale with scalable processes which involve micro and nanotechnologies
  • Case study : Development of antimelanosic microemulsion to extend shelf life of prawns

Supported by European Union's Horizon 2020 ENCAP4HEALTH project