Short overview of encapsulation technologies for delivery of bioactives to food
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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
Keywords:
encapsulation / bioactives / food applicationsSource:
Journal of Engineering & Processing Management, 2016, 8, 1, 103-111Publisher:
- University of East Sarajevo, Faculty of Technology
Funding / projects:
Institution/Community
Tehnološko-metalurški fakultetTY - JOUR AU - Trifković, Kata T. AU - Tadić, G. AU - Bugarski, Branko PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3158 AB - 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 PB - University of East Sarajevo, Faculty of Technology T2 - Journal of Engineering & Processing Management T1 - Short overview of encapsulation technologies for delivery of bioactives to food EP - 111 IS - 1 SP - 103 VL - 8 UR - https://hdl.handle.net/21.15107/rcub_technorep_3158 ER -
@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" }
Trifković, K. T., Tadić, G.,& Bugarski, B.. (2016). Short overview of encapsulation technologies for delivery of bioactives to food. in Journal of Engineering & Processing Management University of East Sarajevo, Faculty of Technology., 8(1), 103-111. https://hdl.handle.net/21.15107/rcub_technorep_3158
Trifković KT, Tadić G, Bugarski B. Short overview of encapsulation technologies for delivery of bioactives to food. in Journal of Engineering & Processing Management. 2016;8(1):103-111. https://hdl.handle.net/21.15107/rcub_technorep_3158 .
Trifković, Kata T., Tadić, G., Bugarski, Branko, "Short overview of encapsulation technologies for delivery of bioactives to food" in Journal of Engineering & Processing Management, 8, no. 1 (2016):103-111, https://hdl.handle.net/21.15107/rcub_technorep_3158 .