Search
Now showing items 1-10 of 72
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 ...
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 ...
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 ...
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 ...
Nanoscale nutrient delivery systems
(Academic Press, 2017)
This chapter gives an overview of nanoencapsulation technologies that can be used by food manufacturers to develop effective nutrient delivery systems. The direct use of essential nutrients (vitamins, minerals, polyunsaturated ...
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 ...
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 ...
Advances in Mathematical Modeling of Supercritical Extraction Processes
(Mathematical Modeling in Social Sciences and Engineering, 2014)
A new trend in mathematical modeling of supercritical extraction process from plant material is presented.The most of the previously published models considered properties of the fixed bed of plant material during the ...