Zobrazeno 1 - 10
of 11
pro vyhledávání: '"BITA FARHANG"'
Publikováno v:
Dairy Science & Technology. 92:353-366
The production of nanoliposomes is considered to be an effective technology for the encapsulation and controlled release of nutraceuticals and bioactive compounds, as well as for enhancing their stability and bioavailability. Although liposomes are g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3583c9eb44af7898966282e25a9bd97
https://doi.org/10.1007/s13594-012-0072-7
https://doi.org/10.1007/s13594-012-0072-7
Autor:
EDGAR J. ACOSTA, IMRAN AHMAD, MOGHIS U. AHMAD, SHOUKATH ALI, ABRAHAM ASERIN, LING-ZHI CHEONG, MILENA CORREDIG, PATRICK P. DELUCA, LEVENTE L. DIOSADY, BITA FARHANG, NISSIM GARTI, ZHENG GUO, SOSAKU ICHIKAWA, ISAO KOBAYASHI, TAKASHI KUROIWA, DIMA LIBSTER, BENA-MARIE LUE, HEIDI M. MANSOUR, RIKKE MIKLOS, MITSUTOSHI NAKAJIMA, MARCOS NEVES, TOMOKO OKADA, WORAWAN PANPIPAT, CHUN-WOONG PARK, A. VENKETESHWER RAO, YUN-SEOK RHEE, DÉRICK ROUSSEAU, SHUANG SONG, KORETARO TAKAHASHI, MASATOSHI TANOUCHI, XUEBING XU, CHRISTOPHER YIP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6b2dbeb45c57dceabbd9fdd28b16440
https://doi.org/10.1016/b978-0-9818936-7-9.50013-5
https://doi.org/10.1016/b978-0-9818936-7-9.50013-5
Autor:
Milena Corredig, Bita Farhang
Development of new functional foods requires technologies for incorporating health-promoting compounds into matrices without reducing their bio-functionality, protecting them from degradation, and maintaining their bioavailability. The production of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e49d81fdd30b780bccede5aed83f29e5
https://doi.org/10.1016/b978-0-9818936-7-9.50006-8
https://doi.org/10.1016/b978-0-9818936-7-9.50006-8
Autor:
Yves Bertheau, Patrick Borel, Frank Busta, Nigel Cook, Martin D'Agostino, Michael Davidson, John Davison, Dennis Degeneffe, Hulya Dogan, Francesco Donsì, Robert Engel, Margaret Everitt, Bita Farhang, Giovanna Ferrari, Daniel Fung, Sylvia Gaysinsky, Koel Ghosh, Beatriz Guerra, Shigeru Hayakawa, Reiner Helmuth, Marta Hernández, Qingrong Huang, John Jenkins, Lidia Kempa, Mark Kerslake, Jean Kinsey, Jozef Kokini, Alexandre Leclercq, Bertrand Lombard, Burkhard Malorny, Julian McClements, Albert McGill, Alan Mackie, Paola Maresca, Klaus Menrad, Angelika Miko, Clare Mills, Carmen Moraru, Supaporn Naknukool, Masahiro Ogawa, Faustine Régnier, Neil Rigby, David Rodríguez-Lázaro, Artur Rzeżutka, Ana Sancho, Andreas Schroeter, Helmar Schubert, Eyal Shimoni, Joel Sidel, H.V. Smith, Kai Sparke, Tom Stinson, Herbert Stone, Paul Takhistov, Takahiro Uno, Jochen Weiss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::496718a4da181dcfa001f4a78168b7b8
https://doi.org/10.1016/b978-0-12-374124-0.00026-0
https://doi.org/10.1016/b978-0-12-374124-0.00026-0
Autor:
Bita Farhang
Publisher Summary One of the new technologies to improve food safety is nanotechnology, which is the manipulation or self-assembly of individual atoms, molecules, or molecular clusters into structures, the purpose of which is to create materials and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53efd28c5398f12e6d11c2b08566aeaa
https://doi.org/10.1016/b978-0-12-374124-0.00022-3
https://doi.org/10.1016/b978-0-12-374124-0.00022-3
Autor:
Mulet-Cabero, Ana-Isabel, Torres-Gonzalez, Moises, Geurts, Jan, Rosales, Ashley, Farhang, Bita, Marmonier, Corinne, Ulleberg, Ellen Kathrine, Hocking, Erica, Neiderer, Isabelle, Gandolfi, Ivana, Anderson, Laura, Brader, Lea, Vermaak, Maretha, Cameron, Melissa, Myrup Christensen, Merete, Haryono, Rivkeh, Peters, Stephan
Publikováno v:
Nutrients; Sep2024, Vol. 16 Issue 17, p2908, 13p
Publikováno v:
Dairy Science & Technology (Springer Science & Business Media B.V.); Jul2012, Vol. 92 Issue 4, p353-366, 14p
Publikováno v:
Lipid Technology; 2007, Vol. 19 Issue 6, p121-122, 2p
Autor:
Moghis U. Ahmad
Nanotechnology is a rapidly expanding field which includes fundamental nanoscale phenomena and processes, nanomaterials, nanoscale devices and systems, nanomanufacturing, and benefits and risks of nanotechnology. This book serves as a valuable refere