Encapsulation of flavours and aromas: Controlled release
Само за регистроване кориснике
2016
Аутори
Balanč, BojanaĐorđević, Verica
Lević, Steva
Milanović, Jelena
Bugarski, Branko
Nedović, Viktor
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Flavors are one of the most important ingredients in the food industry since they have a huge inuence on consumer satisfaction and make product taste more attractive to the user (Madene et al. 2006). There are varieties of natural and synthetic avors, and all of them are dened as combinations of taste, smell, and trigeminal stimuli (Zuidam and Heinrich 2010). In general, volatile avors that interact with receptors in the mouth and nose cavity are usually called aroma. Aromas contain many volatile and fragrance organic molecules, which can be classied as esters, linear terpenes, cyclic terpenes, aromatic, amines, etc. At room temperature, most of aromas are liquids (usually oils) but they can be also in gas or even in solid state (e.g., vanillin, camphor, and menthol). It is known that aroma molecules are very sensitive to light, oxygen, humidity, and high temperatures. Moreover, some of the chemically unstable avors (e.g., citral) when degrading over time start to create off-avors (Mas...wal and Dar 2014).
Извор:
Ch. 17. In: Edible Films and Coatings: Fundamentals and Applications, 2016, 317-344Издавач:
- CRC Press
Финансирање / пројекти:
- 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)
- 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)
Институција/група
Inovacioni centarTY - CHAP AU - Balanč, Bojana AU - Đorđević, Verica AU - Lević, Steva AU - Milanović, Jelena AU - Bugarski, Branko AU - Nedović, Viktor PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6136 AB - Flavors are one of the most important ingredients in the food industry since they have a huge inuence on consumer satisfaction and make product taste more attractive to the user (Madene et al. 2006). There are varieties of natural and synthetic avors, and all of them are dened as combinations of taste, smell, and trigeminal stimuli (Zuidam and Heinrich 2010). In general, volatile avors that interact with receptors in the mouth and nose cavity are usually called aroma. Aromas contain many volatile and fragrance organic molecules, which can be classied as esters, linear terpenes, cyclic terpenes, aromatic, amines, etc. At room temperature, most of aromas are liquids (usually oils) but they can be also in gas or even in solid state (e.g., vanillin, camphor, and menthol). It is known that aroma molecules are very sensitive to light, oxygen, humidity, and high temperatures. Moreover, some of the chemically unstable avors (e.g., citral) when degrading over time start to create off-avors (Maswal and Dar 2014). PB - CRC Press T2 - Ch. 17. In: Edible Films and Coatings: Fundamentals and Applications T1 - Encapsulation of flavours and aromas: Controlled release EP - 344 SP - 317 UR - https://hdl.handle.net/21.15107/rcub_technorep_6136 ER -
@inbook{ author = "Balanč, Bojana and Đorđević, Verica and Lević, Steva and Milanović, Jelena and Bugarski, Branko and Nedović, Viktor", year = "2016", abstract = "Flavors are one of the most important ingredients in the food industry since they have a huge inuence on consumer satisfaction and make product taste more attractive to the user (Madene et al. 2006). There are varieties of natural and synthetic avors, and all of them are dened as combinations of taste, smell, and trigeminal stimuli (Zuidam and Heinrich 2010). In general, volatile avors that interact with receptors in the mouth and nose cavity are usually called aroma. Aromas contain many volatile and fragrance organic molecules, which can be classied as esters, linear terpenes, cyclic terpenes, aromatic, amines, etc. At room temperature, most of aromas are liquids (usually oils) but they can be also in gas or even in solid state (e.g., vanillin, camphor, and menthol). It is known that aroma molecules are very sensitive to light, oxygen, humidity, and high temperatures. Moreover, some of the chemically unstable avors (e.g., citral) when degrading over time start to create off-avors (Maswal and Dar 2014).", publisher = "CRC Press", journal = "Ch. 17. In: Edible Films and Coatings: Fundamentals and Applications", booktitle = "Encapsulation of flavours and aromas: Controlled release", pages = "344-317", url = "https://hdl.handle.net/21.15107/rcub_technorep_6136" }
Balanč, B., Đorđević, V., Lević, S., Milanović, J., Bugarski, B.,& Nedović, V.. (2016). Encapsulation of flavours and aromas: Controlled release. in Ch. 17. In: Edible Films and Coatings: Fundamentals and Applications CRC Press., 317-344. https://hdl.handle.net/21.15107/rcub_technorep_6136
Balanč B, Đorđević V, Lević S, Milanović J, Bugarski B, Nedović V. Encapsulation of flavours and aromas: Controlled release. in Ch. 17. In: Edible Films and Coatings: Fundamentals and Applications. 2016;:317-344. https://hdl.handle.net/21.15107/rcub_technorep_6136 .
Balanč, Bojana, Đorđević, Verica, Lević, Steva, Milanović, Jelena, Bugarski, Branko, Nedović, Viktor, "Encapsulation of flavours and aromas: Controlled release" in Ch. 17. In: Edible Films and Coatings: Fundamentals and Applications (2016):317-344, https://hdl.handle.net/21.15107/rcub_technorep_6136 .