Carmo, Cátia Vanessa Saldanha do Carmo2019-01-222021-11-012016-12http://hdl.handle.net/10362/58238Dissertation presented to obtain the PhD degree in Chemistry-NanotechnologyNano- and microtechnology is one of the hottest topics in food science and technology. Current applications of nano- and microtechnology in the food sector includes the processing and formulation of food ingredients into nano- and micro- structures/-sized/-encapsulated or engineered particle additives. These systems have been incorporated in food to improve functionality, enhancing physical properties (i.e. colour, texture), protecting chemical ingredients from degradation (i.e antioxidants, flavour) and biological degradation (i.e. antimicrobials), and increasing bioavailability. Moreover, it has been used for the development of active/intelligent packaging, sensors and for encapsulation of bioactives, flavour and nutrients.(...)engFood ApplicationsMicro- and Nano Technologiesdoctoral thesis