Encapsulation of phlorotannins from edible brown seaweed in chitosan: Effect of fortification on bioactivity and stability in functional foods
K.G.D. Kaushalya, K.D.P.P. Gunathilake
Topics & Concepts
FortificationChitosanBrown seaweedBrown algaeFood scienceAlgaeChemistryFunctional foodFood additiveGloss (optics)BotanyBiologyBiochemistryOrganic chemistryCoatingFood and Agricultural SciencesSeaweed-derived Bioactive CompoundsMicroencapsulation and Drying Processes