Encapsulation of flavours and aromas: Controlled release
Samo za registrovane korisnike
2016
Autori
Balanč, BojanaĐorđević, Verica
Lević, Steva
Milanović, Jelena
Bugarski, Branko
Nedović, Viktor
Poglavlje u monografiji (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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).
Izvor:
Ch. 17. In: Edible Films and Coatings: Fundamentals and Applications, 2016, 317-344Izdavač:
- CRC Press
Finansiranje / projekti:
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Institucija/grupa
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 .