dc.creator | Trifković, Kata T. | |
dc.creator | Tadić, G. | |
dc.creator | Bugarski, Branko | |
dc.date.accessioned | 2021-03-10T12:56:06Z | |
dc.date.available | 2021-03-10T12:56:06Z | |
dc.date.issued | 2016 | |
dc.identifier.issn | 1840-4774 | |
dc.identifier.uri | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3158 | |
dc.description.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 | en |
dc.publisher | University of East Sarajevo, Faculty of Technology | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS// | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
dc.source | Journal of Engineering & Processing Management | |
dc.subject | encapsulation | |
dc.subject | bioactives | |
dc.subject | food applications | |
dc.title | Short overview of encapsulation technologies for delivery of bioactives to food | en |
dc.type | article | |
dc.rights.license | BY-NC-ND | |
dc.citation.epage | 111 | |
dc.citation.issue | 1 | |
dc.citation.other | 8(1): 103-111 | |
dc.citation.spage | 103 | |
dc.citation.volume | 8 | |
dc.identifier.fulltext | http://TechnoRep.tmf.bg.ac.rs/bitstream/id/12391/bitstream_12391.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_technorep_3158 | |
dc.type.version | publishedVersion | |