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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.
 
Creator Das, A.K.,
Nanda, P.K.,
Bandyopadhyay, S.,
Banerjee, R,
Biswas, S.
McClements, D.J.
 
Subject nanoemulsion,
quality,
safety,
muscle foods
 
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
 
Date 2023-07-05T05:54:30Z
2023-07-05T05:54:30Z
2020-07-01
 
Type Review Paper
 
Identifier Das AK, Nanda PK, Bandyopadhyay S, Banerjee R, Biswas S, McClements DJ. Application of nanoemulsion‐based 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
 
Language English
 
Publisher Institute of Food Technologists