Technological aspects of the microencapsulation bioactive food compounds by spray-drying
Spray-drying is widely used in the food industry for obtaining powdered products from the formation of small droplets inside a drying chamber at a high temperature. This drying technique has been applied to the formation of microcapsules with functional compounds to supplement food by adding one or...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Corporación Colombiana de Investigación Agropecuaria (Corpoica)
2021-01-01
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| Series: | Ciencia y Tecnología Agropecuaria |
| Subjects: | |
| Online Access: | http://revistacta.agrosavia.co/index.php/revista/article/view/1899/819 |