Encapsulation Technologies for Food Industry
Само за регистроване кориснике
2016
Аутори
Đorđević, VericaParaskevopoulou, Adamantini
Mantzouridou, Fani
Lalou, Sofia
Pantić, Milena
Bugarski, Branko
Nedović, Viktor
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
The 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 issue...s relevant to food and nutrition.
Кључне речи:
Beer Production / Immobilize Cell / Malolactic Fermentation / Sodium Caseinate / Whey ProteinИзвор:
Emerging and Traditional Technologies for Safe, Healthy and Quality Food, 2016, 329-382Издавач:
- Springer, New York
Финансирање / пројекти:
- COST Action "Yeast flavour production-New biocatalysts and novel molecular mechanisms (BIOFLAVOUR)" [FA0907]
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
DOI: 10.1007/978-3-319-24040-4_18
ISSN: 1571-0297
WoS: 000456660100018
Scopus: 2-s2.0-85060690363
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Đorđević, Verica AU - Paraskevopoulou, Adamantini AU - Mantzouridou, Fani AU - Lalou, Sofia AU - Pantić, Milena AU - Bugarski, Branko AU - Nedović, Viktor PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3416 AB - The 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. PB - Springer, New York T2 - Emerging and Traditional Technologies for Safe, Healthy and Quality Food T1 - Encapsulation Technologies for Food Industry EP - 382 SP - 329 DO - 10.1007/978-3-319-24040-4_18 ER -
@article{ author = "Đorđević, Verica and Paraskevopoulou, Adamantini and Mantzouridou, Fani and Lalou, Sofia and Pantić, Milena and Bugarski, Branko and Nedović, Viktor", year = "2016", abstract = "The 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.", publisher = "Springer, New York", journal = "Emerging and Traditional Technologies for Safe, Healthy and Quality Food", title = "Encapsulation Technologies for Food Industry", pages = "382-329", doi = "10.1007/978-3-319-24040-4_18" }
Đorđević, V., Paraskevopoulou, A., Mantzouridou, F., Lalou, S., Pantić, M., Bugarski, B.,& Nedović, V.. (2016). Encapsulation Technologies for Food Industry. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food Springer, New York., 329-382. https://doi.org/10.1007/978-3-319-24040-4_18
Đorđević V, Paraskevopoulou A, Mantzouridou F, Lalou S, Pantić M, Bugarski B, Nedović V. Encapsulation Technologies for Food Industry. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food. 2016;:329-382. doi:10.1007/978-3-319-24040-4_18 .
Đorđević, Verica, Paraskevopoulou, Adamantini, Mantzouridou, Fani, Lalou, Sofia, Pantić, Milena, Bugarski, Branko, Nedović, Viktor, "Encapsulation Technologies for Food Industry" in Emerging and Traditional Technologies for Safe, Healthy and Quality Food (2016):329-382, https://doi.org/10.1007/978-3-319-24040-4_18 . .