The company’s system uses combinations of cross-linked carbohydrates to encapsulate active molecules. Actives are released in a controlled fashion by the action of enzymes or chemicals.
The researchers are investigating the use of microencapsulation and nanoencapsulation for the targeted delivery of bioactives to the gastrointestinal tract.
Under development in this research group are "breathable" films with optimal permeability that are now used to reduce respiration, maintain quality and extend the shelf life of fresh and minimally processed fruits and vegetables.
This group has experience in 1) studies of nanoporous structure development in MEAUS (melt-extrusion/annealing/uniaxial-stretching method) process in semicrystalline polymers....
The electronic tongue promises to give accurate and reliable taste measurements for companies currently relying on human tasters for their quality control of wine, tea, coffee, mineral water and other foods.
