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Now showing items 11-14 of 14
Enzyme Encapsulation Technologies and their Applications in Food Processing
(CRC Press, 2016)
The application of immobilized enzyme is strictly related to economic benefits of immobilization. Regardless of numerous patents and published articles, application of immobilized enzymes in food industry is relatively ...
Lessons from the Užice Case: How to Complement Analytical Data
(John Wiley & Sons, Ltd., 2016)
This chapter presents a case study of a toxic Planktothrix rubescens bloom in the Serbian reservoir Vrutci used as the water supply for the city of Užice. Chemical cyanotoxin analyses were supplemented by Artemia salina ...
Immobilized yeast cells and secondary metabolites
(Springer, 2016)
The use of immobilized cell technology (ICT) is viewed as a promising biotechnological tool to achieve high volumetric productivities of yeast fermentation in bioindustry of alcoholic beverages. During this process a huge ...
Production of the functional milk chocolate with probiotic bacteria in a ball mill
(Chocolate: Production, Consumption and Health Benefits, 2016)
Increasing interest in “health” foods in recent years has stimulated innovation and new product development in the food industry around the world. Modern consumers expect their food to be healthy and to prevent illness as ...