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 .

TY  - CHAP
AU  - Ðorđević, Verica
AU  - Lević, Steva
AU  - Koupantsis, Thomas
AU  - Mantzouridou, Fani
AU  - Paraskevopoulou, Adamantini
AU  - Nedović, Viktor A.
AU  - Bugarski, Branko
PY  - 2015
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6181
AB  - Encapsulation involves the coating or entrapment of a pure material or a mixture into another material. The coated or entrapped material, usually a liquid, is known as the “core” or “active” material, while the coating material is known as the “wall” material.1 At the end of any applicable technique for encapsulation, the nal products called particles (micro-or nanoparticle depending on the size) can be dried or not.2 Considering the aforementioned facts, a number of technologies have been used in the preparation of encapsulates, such as spray-drying, uidized-bed coating, spray-cooling, extrusion technologies, emulsication, inclusion encapsulation, coacervation, nanoencapsulation, and liposome entrapment. There are a number of excellent recent reviews summarizing all encapsulation processes.2-8 Although the principle of dispersing of a molten matrix has been frequently employed for production of encapsulates, there are not many, if any, papers overviewing the processes and equipments utilizing this principle. The aim of this chapter is to describe technologies utilizing melt dispersion, melt spraying, melt emulsication, and melt homogenization. It also surveys applications of melt dispersion, describes its advantages and limitations, and emphasizes trends and innovations.
PB  - CRC Press
T2  - Handbook of Encapsulation and Controlled Release
T1  - Melt Dispersion Technique for Encapsulation
EP  - 493
SP  - 469
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6181
ER  - 

@inbook{
author = "Ðorđević, Verica and Lević, Steva and Koupantsis, Thomas and Mantzouridou, Fani and Paraskevopoulou, Adamantini and Nedović, Viktor A. and Bugarski, Branko",
year = "2015",
abstract = "Encapsulation involves the coating or entrapment of a pure material or a mixture into another material. The coated or entrapped material, usually a liquid, is known as the “core” or “active” material, while the coating material is known as the “wall” material.1 At the end of any applicable technique for encapsulation, the nal products called particles (micro-or nanoparticle depending on the size) can be dried or not.2 Considering the aforementioned facts, a number of technologies have been used in the preparation of encapsulates, such as spray-drying, uidized-bed coating, spray-cooling, extrusion technologies, emulsication, inclusion encapsulation, coacervation, nanoencapsulation, and liposome entrapment. There are a number of excellent recent reviews summarizing all encapsulation processes.2-8 Although the principle of dispersing of a molten matrix has been frequently employed for production of encapsulates, there are not many, if any, papers overviewing the processes and equipments utilizing this principle. The aim of this chapter is to describe technologies utilizing melt dispersion, melt spraying, melt emulsication, and melt homogenization. It also surveys applications of melt dispersion, describes its advantages and limitations, and emphasizes trends and innovations.",
publisher = "CRC Press",
journal = "Handbook of Encapsulation and Controlled Release",
booktitle = "Melt Dispersion Technique for Encapsulation",
pages = "493-469",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6181"
}

Ðorđević, V., Lević, S., Koupantsis, T., Mantzouridou, F., Paraskevopoulou, A., Nedović, V. A.,& Bugarski, B.. (2015). Melt Dispersion Technique for Encapsulation. in Handbook of Encapsulation and Controlled Release
CRC Press., 469-493.
https://hdl.handle.net/21.15107/rcub_technorep_6181

Ðorđević V, Lević S, Koupantsis T, Mantzouridou F, Paraskevopoulou A, Nedović VA, Bugarski B. Melt Dispersion Technique for Encapsulation. in Handbook of Encapsulation and Controlled Release. 2015;:469-493.
https://hdl.handle.net/21.15107/rcub_technorep_6181 .

Ðorđević, Verica, Lević, Steva, Koupantsis, Thomas, Mantzouridou, Fani, Paraskevopoulou, Adamantini, Nedović, Viktor A., Bugarski, Branko, "Melt Dispersion Technique for Encapsulation" in Handbook of Encapsulation and Controlled Release (2015):469-493,
https://hdl.handle.net/21.15107/rcub_technorep_6181 .