Industry-Relevant Encapsulation Technologies for Food and Functional Food Production
Нема приказа
Аутори
Drvenica, IvanaĐorđević, Verica
Trifković, Kata
Balanč, Bojana
Levic, Steva
Bugarski, Branko
Nedović, Viktor
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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, increasing bioavailability, or controlling the release of active ingredients in food and functional food products. This chapter gives a summary of encapsulation technologies that can be adopted by food manufacturers aiming to develop effective nutrient delivery systems. The main groups of encapsulation technologies are described and compared from the engineering aspect, that is, the impact of process conditions on resulting properties of encapsulates composition (structure, dimensions, interfacial properties, loading, and stability). Besides, their advantages and drawbacks are listed to get a critical point of view on existing and future industrial applications. Finally, along with a comprehensive review of research insights focused on the implementation of produced... encapsulates in food products, this chapter provides examples of main patents based on described encapsulation technologies.
Извор:
Ch 8 In: Thermal and Nonthermal Encapsulation Methods, 2017, 221-263Издавач:
- CRC Press
Финансирање / пројекти:
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200135 (Универзитет у Београду, Технолошко-металуршки факултет) (RS-MESTD-inst-2020-200135)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200287 (Иновациони центар Технолошко-металуршког факултета у Београду доо) (RS-MESTD-inst-2020-200287)
Институција/група
Inovacioni centarTY - CHAP AU - Drvenica, Ivana AU - Đorđević, Verica AU - Trifković, Kata AU - Balanč, Bojana AU - Levic, Steva AU - Bugarski, Branko AU - Nedović, Viktor PY - 2017 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6132 AB - 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, increasing bioavailability, or controlling the release of active ingredients in food and functional food products. This chapter gives a summary of encapsulation technologies that can be adopted by food manufacturers aiming to develop effective nutrient delivery systems. The main groups of encapsulation technologies are described and compared from the engineering aspect, that is, the impact of process conditions on resulting properties of encapsulates composition (structure, dimensions, interfacial properties, loading, and stability). Besides, their advantages and drawbacks are listed to get a critical point of view on existing and future industrial applications. Finally, along with a comprehensive review of research insights focused on the implementation of produced encapsulates in food products, this chapter provides examples of main patents based on described encapsulation technologies. PB - CRC Press T2 - Ch 8 In: Thermal and Nonthermal Encapsulation Methods T1 - Industry-Relevant Encapsulation Technologies for Food and Functional Food Production EP - 263 SP - 221 UR - https://hdl.handle.net/21.15107/rcub_technorep_6132 ER -
@inbook{ author = "Drvenica, Ivana and Đorđević, Verica and Trifković, Kata and Balanč, Bojana and Levic, Steva and Bugarski, Branko and Nedović, Viktor", year = "2017", abstract = "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, increasing bioavailability, or controlling the release of active ingredients in food and functional food products. This chapter gives a summary of encapsulation technologies that can be adopted by food manufacturers aiming to develop effective nutrient delivery systems. The main groups of encapsulation technologies are described and compared from the engineering aspect, that is, the impact of process conditions on resulting properties of encapsulates composition (structure, dimensions, interfacial properties, loading, and stability). Besides, their advantages and drawbacks are listed to get a critical point of view on existing and future industrial applications. Finally, along with a comprehensive review of research insights focused on the implementation of produced encapsulates in food products, this chapter provides examples of main patents based on described encapsulation technologies.", publisher = "CRC Press", journal = "Ch 8 In: Thermal and Nonthermal Encapsulation Methods", booktitle = "Industry-Relevant Encapsulation Technologies for Food and Functional Food Production", pages = "263-221", url = "https://hdl.handle.net/21.15107/rcub_technorep_6132" }
Drvenica, I., Đorđević, V., Trifković, K., Balanč, B., Levic, S., Bugarski, B.,& Nedović, V.. (2017). Industry-Relevant Encapsulation Technologies for Food and Functional Food Production. in Ch 8 In: Thermal and Nonthermal Encapsulation Methods CRC Press., 221-263. https://hdl.handle.net/21.15107/rcub_technorep_6132
Drvenica I, Đorđević V, Trifković K, Balanč B, Levic S, Bugarski B, Nedović V. Industry-Relevant Encapsulation Technologies for Food and Functional Food Production. in Ch 8 In: Thermal and Nonthermal Encapsulation Methods. 2017;:221-263. https://hdl.handle.net/21.15107/rcub_technorep_6132 .
Drvenica, Ivana, Đorđević, Verica, Trifković, Kata, Balanč, Bojana, Levic, Steva, Bugarski, Branko, Nedović, Viktor, "Industry-Relevant Encapsulation Technologies for Food and Functional Food Production" in Ch 8 In: Thermal and Nonthermal Encapsulation Methods (2017):221-263, https://hdl.handle.net/21.15107/rcub_technorep_6132 .