Cercetări privind obţinerea preparatelor din carne cu folosirea unor sisteme naturale microcapsulate

Abstract

Lately, the requirements regarding the production and consumption of foods have changed considerably. Contemporary consumers are now aware that foods do not have solely the role of supressing the feeling of hunger but they are also responsible for the pleasure of eating and for their health. International bodies such as World Health Organization (WHO) and Food and Agriculture Organization (FAO) have established recognition norms for the role of foods and alimentation in the prevention of some diseases such as: cardiovascular disease, diabetes, obesity, osteoporosis, cancer etc.