@article{
author = "Trifković, Kata T. and Tadić, G. and Bugarski, Branko",
year = "2016",
abstract = "Encapsulation strategy has emerged as a mean to protect sensitive bioactive compounds, to improve their stability and to deliver their active forms to the targeted place. A number of bioactives can be encapsulated – cells, enzymes, vitamins, minerals, aromas and flavours, food colourants, antioxidants, etc. Over the years various encapsulation technologies were employed in encapsulation of bioactive compounds intended to the application in food industry. This paper gives a short overview of commonly used technologies for the encapsulation of food bioactives",
publisher = "University of East Sarajevo, Faculty of Technology",
journal = "Journal of Engineering & Processing Management",
title = "Short overview of encapsulation technologies for delivery of bioactives to food",
pages = "111-103",
number = "1",
volume = "8",
url = "https://hdl.handle.net/21.15107/rcub_technorep_3158"
}