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Encapsulation of resveratrol in spherical particles of food grade hydrogels / Inkapsulacija resveratrola u sferične čestice na bazi hidrogelova dozvoljenih za upotrebu u hrani
(Institute for Food Technology, Novi Sad, 2017)
The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be ...
Optimization of galacto-oligosacharides synthesis using response surface methodology / Optimizacija sinteze galakto-oligosaharida pomoću metoda odzivnih površina
(Institute for Food Technology, Novi Sad, 2017)
Galacto-oligosaccharides (GOS) are important lactose-derived compounds, considered to be a prebiotics, based on abundant scientific evidence about their unique physical properties and physiological effects. This consequently ...