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Short overview of encapsulation technologies for delivery of bioactives to food

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2016
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Authors
Trifković, Kata T.
Tadić, G.
Bugarski, Branko
article (publishedVersion)
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Abstract
Encapsulation strategy has emerged as a mean to protect sensitive bioactive compounds, to improve their stability and to deliver their active forms to the targeted place. A number of bioactives can be encapsulated – cells, enzymes, vitamins, minerals, aromas and flavours, food colourants, antioxidants, etc. Over the years various encapsulation technologies were employed in encapsulation of bioactive compounds intended to the application in food industry. This paper gives a short overview of commonly used technologies for the encapsulation of food bioactives
Source:
Journal of Engineering & Processing Management, 2016, 8, 1, 103-111
Publisher:
  • University of East Sarajevo, Faculty of Technology
Funding / projects:
  • info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS// (RS-46010)

ISSN: 1840-4774

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URI
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3158
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  • Radovi istraživača / Researchers’ publications (TMF)
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Tehnološko-metalurški fakultet

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