Nanoemulsion application in meat product and its functionality: review
Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Processed meat products are easily damaged due to ba...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Animal Sciences and Technology
2023-03-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2022.e120 |