Cold-Pressed Grape Seed Oil Encapsulation Using a Submerged-Nozzle Dispersion Encapsulation Process

Cold-pressed grape seed oil contains many bioactive compounds and its production enables the valorization of grape seeds as a by-product of winemaking. However, the incorporation of oils into food is associated with losses of active compounds and incompatibilities with the complex food matrix. Encap...

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Bibliographische Detailangaben
Veröffentlicht in:	Processes 2024-08, Vol.12 (8), p.1628
Hauptverfasser:	Lević, Steva M., Rac, Vladislav A., Rakić, Vesna M., Salević-Jelić, Ana S., Hovjecki, Marina R., Malićanin, Marko V., Rabrenović, Biljana B., Antić, Mališa P., Nedović, Viktor A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Alginates Alginic acid Bioactive compounds Chloride Compressed air Encapsulation Food Food plants Food processing Food sources Grape oil Ingredients Mechanical properties Nozzles Nutrients Oilseeds Seeds
Online-Zugang:	Volltext
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