Titlebook: Engineering Foods for Bioactives Stability and Delivery; Yrjö H. Roos,Yoav D. Livney Book 2017 Springer Science+Business Media New York 20

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Chemical Stability: Browning and Oxidation,rotection against oxidation. Water content, and often the physical state of components as well as food structure, may have a significant impact on bioactive stability during food manufacturing and storage.

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Becoming Sexworkers, Being Sexworkers,cts is one of the most popular forms of such products and acceptable to most consumers. In this chapter, various industrial probiotic products are discussed, including the type of microorganisms used and the production process. Details of processing conditions and choice of probiotics for retaining

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https://doi.org/10.1057/9781137009876degradation and inactivation. For this reason, development of food ingredients with bioactive functionalities is an on-going challenge within the global food industry. Encapsulation is one possible method to improve the stability and delivery of bioactive components or cells in food. While the last