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Fatty Acids: Fatty Acids
(Encyclopedia of Food & Health, 2015)
Fatty acids (FAs) are long hydrocarbon chain molecules with a terminal carboxylate group, originating from the organism or food. Their nomenclature, structure, and properties depend on the length of hydrocarbon chain, ...
Cholesterol: Absorption, Function and Metabolism
(Encyclopedia of Food & Health, 2015)
Cholesterol is a vital component of animal plasma membranes and of the other cellular organelles. It regulates membrane integrity, fluidity, and permeability. Furthermore, cholesterol is a precursor for steroid hormones, ...
Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture
(Advances in Food Biotechnology, 2015)
Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of ...