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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 ...
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 ...
Melt Dispersion Technique for Encapsulation
(CRC Press, 2015)
Encapsulation involves the coating or entrapment of a pure material or a mixture into another material. The coated or entrapped material, usually a liquid, is known as the “core” or “active” material, while the coating ...
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 ...
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 ...
The contribution of bioactive peptides of whey to quality of food products
(Academic Press, 2018)
Whey proteins are sources of biologically active peptides that can be released by controlled enzymatic hydrolysis or bacterial activity. Whey peptides have a wide range of bioactivities (ACE-inhibitory activity, antioxidant ...
Chocolate as a carrier for cocoa's functional ingredients
(The Diversified Benefits of Cocoa and Chocolate, 2018)
The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and ...
State of the art in immobilized/encapsulated cell technology in fermentation processes
(Springer, 2011)
Immobilized yeast cells are being used in various bio-industries but also could be beneficially implemented in industries based on ethanol fermentation. For reasons including faster fermentation rates in comparison to ...
Scientific and Technical Communication
(Niš : University of Niš, 2018)
In this chapter we tried to present some recommendations
and insights, mostly based on previous experiences, how to make scientific
communication better. We tried to classify and describe various types of
scientific and ...
Plants as Monitors of Lead Air Pollution
(Cham : Springer, 2013)
The most important environmental problems are caused by intensive industrial
activities, urbanization and population growth. The increase in air pollution resulting
from the expanding use of fossil energy sources and the ...