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E-scrap processing: Theory and practice
(De Gruyter, 2021)
The importance of recycling the waste electrical and electronic equipment (WEEE), in recent years, has been taken into increasing concern and consideration not only by the government, but also by their hazardous material ...
Chocolate as a carrier for cocoa's functional ingredients
(The Diversified Benefits of Cocoa and Chocolate, 2018)
The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and ...
Novel approaches in nanoencapsulation of aromas and flavors
(Elsevier, 2016)
In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing. ...
Industry-Relevant Encapsulation Technologies for Food and Functional Food Production
(CRC Press, 2017)
Despite numerous challenges, encapsulation technologies are likely to become increasingly the focus of the food industry, because of their advantages for certain applications, for example, taste masking, limiting oxidation, ...
Nature and chemistry of bioactive components of wild edible mushrooms
(Taylor & Francis, 2022)
Mushrooms have been used in traditional medicine for centuries, although only relatively recently they have become a subject of intensive studies as a source of potential drugs and products that could be used in the treatment ...
Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture
(John Wiley & Sons, 2015)
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 ...
Galacto-Oligosaccharide Synthesis by Transgalactosylation Activity of β-Galactosidase: Recent Trends, Challenges and Future Perspectives
(2019 Nova Science Publishers, Inc., 2019)
The growing interest in functional foods and their beneficial effects
on human health, yielded due interest in the field of obtaining novel
bioactive ingredients featuring enhanced physiological and
physical/chemical ...
Encapsulation of flavours and aromas: Controlled release
(CRC Press, 2016)
Flavors are one of the most important ingredients in the food industry since they have a huge inuence on consumer satisfaction and make product taste more attractive to the user (Madene et al. 2006). There are varieties ...
Controlled Release Systems for Food Application
(CRC Press, 2022)
The controlled active molecule-delivery technology has progressed over the last decades, with the development of sustained release systems for application in food sector. It is useful to control the rate and extent of food ...
Hemp-Based Materials for Applications in Wastewater Treatment by Biosorption-Oriented Processes: A Review
(Singapore : Springer Nature, 2022)
Treatment of wastewater pollution is a critical issue in the context of growing population and industrialization. Actual treatment methods are expensive and not fully effective and rely on fossil fuel-derived chemicals, ...