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- W2497396486 abstract "The use of liposomes for the delivery of food ingredients offers a totally new technology with unique delivery opportunities. There is nothing equivalent currently in use in the food industry. While the application of liposome technology has been very limited to date, work demonstrating the potential of liposomes for the improvement of the flavor of cheese which has been ripened using accelerated methods, the targeted delivery of functional food ingredients, the synergistic delivery of ascorbic acid and tocopherols for enhancing antioxidant activity and the stabilization of vitamins in foods has been demonstrated. Liposomes will continue to find more applications in foods. This article introduces the reader to liposomes, their methods of manufacture and reviews current applications of liposomes in the food area. A related technique, the use of multiple phase emulsions (water in oil) in foods to deliver/contain aqueous systems will also be reviewed in this section even though this does not strictly fit the definition of a liposome. The application of this technique has been for accelerated cheese ripening." @default.
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- W2497396486 date "1995-03-24" @default.
- W2497396486 modified "2023-09-26" @default.
- W2497396486 title "Liposomes for Controlled Release in the Food Industry" @default.
- W2497396486 doi "https://doi.org/10.1021/bk-1995-0590.ch011" @default.
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