International Journal of Scientific and Research Publications

IJSRP, Volume 5, Issue 4, April 2015 Edition [ISSN 2250-3153]

Microencapsulating Food Ingredients
      Madhvi Daniel, Shalini Kushwaha and Shakti
Abstract: People love food...its taste, its appearance, its aroma. Besides aesthetics, people purchase prepared foods based on convenience, cost, and perceived value or nutritional content. Micro encapsulation, the science of capturing a core material in a shell or coating for controlled release, can provide the food industry with a distinct market advantage in all these product purchase points. Microencapsulated products can add that extra zing, mask the taste of nutrients, alleviate processing problems, and increase the shelf life of food products.

Reference this Research Paper (copy & paste below code):

Madhvi Daniel, Shalini Kushwaha and Shakti (2018); Microencapsulating Food Ingredients; Int J Sci Res Publ 5(4) (ISSN: 2250-3153).
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