TY  - CHAP
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Mantzouridou, Fani
AU  - Paraskevopoulou, Anna
AU  - Naziri, Eleni
AU  - Koupantsis, T.
AU  - Trifković, Kata
AU  - Drvenica, Ivana
AU  - Balanč, Bojana
AU  - Đorđević, Verica
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6135
AB  - Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of microbial and non-microbial active food ingredient encapsulation, existing encapsulation technologies and examples of the use of loaded capsules for the protection and enhanced delivery of these constituents in food products. We describe existing knowledge of the most important characteristics of food-specific materials, capsule morphologies and methods that are applied or that may be tailored to encapsulation of active ingredients, with emphasis on microbial cells, bioactive compounds and flavours, for use in food industry. Improvements made by encapsulated cell technology in fermentation processes and in the microbial production of high-value food ingredients are reviewed. Current trends and future perspectives are also discussed.
PB  - John Wiley & Sons
T2  - Ch. 39. In: Advances in Food Biotechnology
T1  - Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture
EP  - 680
SP  - 635
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6135
ER  - 

@inbook{
author = "Nedović, Viktor and Bugarski, Branko and Mantzouridou, Fani and Paraskevopoulou, Anna and Naziri, Eleni and Koupantsis, T. and Trifković, Kata and Drvenica, Ivana and Balanč, Bojana and Đorđević, Verica",
year = "2015",
abstract = "Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of microbial and non-microbial active food ingredient encapsulation, existing encapsulation technologies and examples of the use of loaded capsules for the protection and enhanced delivery of these constituents in food products. We describe existing knowledge of the most important characteristics of food-specific materials, capsule morphologies and methods that are applied or that may be tailored to encapsulation of active ingredients, with emphasis on microbial cells, bioactive compounds and flavours, for use in food industry. Improvements made by encapsulated cell technology in fermentation processes and in the microbial production of high-value food ingredients are reviewed. Current trends and future perspectives are also discussed.",
publisher = "John Wiley & Sons",
journal = "Ch. 39. In: Advances in Food Biotechnology",
booktitle = "Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture",
pages = "680-635",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6135"
}

Nedović, V., Bugarski, B., Mantzouridou, F., Paraskevopoulou, A., Naziri, E., Koupantsis, T., Trifković, K., Drvenica, I., Balanč, B.,& Đorđević, V.. (2015). Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture. in Ch. 39. In: Advances in Food Biotechnology
John Wiley & Sons., 635-680.
https://hdl.handle.net/21.15107/rcub_technorep_6135

Nedović V, Bugarski B, Mantzouridou F, Paraskevopoulou A, Naziri E, Koupantsis T, Trifković K, Drvenica I, Balanč B, Đorđević V. Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture. in Ch. 39. In: Advances in Food Biotechnology. 2015;:635-680.
https://hdl.handle.net/21.15107/rcub_technorep_6135 .

Nedović, Viktor, Bugarski, Branko, Mantzouridou, Fani, Paraskevopoulou, Anna, Naziri, Eleni, Koupantsis, T., Trifković, Kata, Drvenica, Ivana, Balanč, Bojana, Đorđević, Verica, "Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture" in Ch. 39. In: Advances in Food Biotechnology (2015):635-680,
https://hdl.handle.net/21.15107/rcub_technorep_6135 .