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
TY - JOUR
AU - Trifković, Kata T.
AU - Tadić, G.
AU - Bugarski, Branko
PY - 2016
UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3158
AB - 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
PB - University of East Sarajevo, Faculty of Technology
T2 - Journal of Engineering & Processing Management
T1 - Short overview of encapsulation technologies for delivery of bioactives to food
EP - 111
IS - 1
SP - 103
VL - 8
UR - DOAJ-106
ER -
@article{
author = "Trifković, Kata T. and Tadić, G. and Bugarski, Branko",
year = "2016",
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",
publisher = "University of East Sarajevo, Faculty of Technology",
journal = "Journal of Engineering & Processing Management",
title = "Short overview of encapsulation technologies for delivery of bioactives to food",
pages = "111-103",
number = "1",
volume = "8",
url = "DOAJ-106"
}
Trifković, K. T., Tadić, G.,& Bugarski, B.. (2016). Short overview of encapsulation technologies for delivery of bioactives to food. in Journal of Engineering & Processing Management
University of East Sarajevo, Faculty of Technology., 8(1), 103-111.
DOAJ-106
Trifković KT, Tadić G, Bugarski B. Short overview of encapsulation technologies for delivery of bioactives to food. in Journal of Engineering & Processing Management. 2016;8(1):103-111.
DOAJ-106 .
Trifković, Kata T., Tadić, G., Bugarski, Branko, "Short overview of encapsulation technologies for delivery of bioactives to food" in Journal of Engineering & Processing Management, 8, no. 1 (2016):103-111,
DOAJ-106 .
