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dc.creatorĐorđević, Verica
dc.creatorParaskevopoulou, Adamantini
dc.creatorMantzouridou, Fani
dc.creatorLalou, Sofia
dc.creatorPantić, Milena
dc.creatorBugarski, Branko
dc.creatorNedović, Viktor
dc.date.accessioned2021-03-10T13:12:47Z
dc.date.available2021-03-10T13:12:47Z
dc.date.issued2016
dc.identifier.issn1571-0297
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3416
dc.description.abstractThe food processing industry is one of the largest manufacturing industries worldwide. This industry handles and processes numerous raw materials and finished products in powdered and particulate forms. New trends of living impose food which fulfill many criteria (tasteful, healthy, of nice appearance). Therefore, the improvement of the existing technologies and development of the new ones is inevitable. In this sense, future competitiveness may be critically dependent on the knowledge obtained by research activities in the field of encapsulation technologies. Encapsulation has a large impact on different aspects of food industry as it is evidenced from the huge number of published scientific papers, patents, and reports. Driven by the increasing consumers’ demand for more healthy, tasty, and safe food products, the need for edible systems able to protect and release functional compounds and the necessity for creation of a more sustainable industry, encapsulation has covered many issues relevant to food and nutrition.
dc.publisherSpringer, New York
dc.relationCOST Action "Yeast flavour production-New biocatalysts and novel molecular mechanisms (BIOFLAVOUR)" [FA0907]
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.rightsrestrictedAccess
dc.sourceEmerging and Traditional Technologies for Safe, Healthy and Quality Food
dc.subjectBeer Production
dc.subjectImmobilize Cell
dc.subjectMalolactic Fermentation
dc.subjectSodium Caseinate
dc.subjectWhey Protein
dc.titleEncapsulation Technologies for Food Industryen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage382
dc.citation.other: 329-382
dc.citation.spage329
dc.identifier.doi10.1007/978-3-319-24040-4_18
dc.identifier.scopus2-s2.0-85060690363
dc.identifier.wos000456660100018
dc.type.versionpublishedVersion


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