Jorge Carlos Ruíz Ruíz, PhD – Professor, School of Nutrition, Universidad Anáhuac Mayab, Yucatán, México

Series: Food Science and Technology
BISAC: TEC012040; TEC012010; TEC012020.
DOI: https://doi.org/10.52305/KRON0710

This book presents emerging technological strategies for protecting bioactive compounds and improving their controlled release in functional foods. It explores innovative encapsulation systems, biopolymers, and stabilization approaches that enhance the bioavailability and functionality of food bioactives. The volume highlights advances in food technology aimed at developing more effective health-promoting food products.