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What is Nanoencapsulation for Functional Foods about?

The document discusses how nanoencapsulation can be used to preserve biofunctional components in food and enhance their stability, bioavailability, and functionality. Nanoencapsulation protects sensitive components from environmental factors and controls their release. It allows functional ingredients to be incorporated into foods while masking unpleasant flavors or textures. The review examines the potential of various nanoencapsulation techniques for developing innovative functional foods and intelligent

Author

NAROUTO ITADORI

Language

EN