Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review.
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Title |
Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review.
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Creator |
Das, A.K.,
Nanda, P.K., Bandyopadhyay, S., Banerjee, R, Biswas, S. McClements, D.J. |
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Subject |
nanoemulsion,
quality, safety, muscle foods |
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Description |
Not Available
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 ( Not Available |
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Date |
2023-07-05T05:54:30Z
2023-07-05T05:54:30Z 2020-07-01 |
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Type |
Review Paper
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Identifier |
Das AK, Nanda PK, Bandyopadhyay S, Banerjee R, Biswas S, McClements DJ. Application of nanoemulsionâbased approaches for improving the quality and safety of muscle foods: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety. 2020 Sep;19(5):2677-700.
1541-4337 http://krishi.icar.gov.in/jspui/handle/123456789/79618 |
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Language |
English
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Publisher |
Institute of Food Technologists
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