Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

Recently, there has been growing interest in implementing innovative nanoscience‐based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technolo...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Comprehensive reviews in food science and food safety 2020-09, Vol.19 (5), p.2677-2700
Hauptverfasser: Das, Arun K., Nanda, Pramod Kumar, Bandyopadhyay, Samiran, Banerjee, Rituparna, Biswas, Subhasish, McClements, David Julian
Format: Artikel
Sprache:eng
Schlagworte:
Antimicrobial agents
Antioxidants
bioactive ingredients
Emulsions
Food
Food quality
Functional foods & nutraceuticals
Hydrophobicity
Meat
muscle foods
Nanoemulsions
Nutrients
quality
Safety
Sensory properties
shelf life
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Recently, there has been growing interest in implementing innovative nanoscience‐based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technologies. In particular, oil‐in‐water nanoemulsions, which consist of small oil droplets (
ISSN:1541-4337
1541-4337
DOI:10.1111/1541-4337.12604