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dc.creatorTrifković, Kata T.
dc.creatorTadić, G.
dc.creatorBugarski, Branko
dc.date.accessioned2021-03-10T12:56:06Z
dc.date.available2021-03-10T12:56:06Z
dc.date.issued2016
dc.identifier.issn1840-4774
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/3158
dc.description.abstractEncapsulation 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 bioactivesen
dc.publisherUniversity of East Sarajevo, Faculty of Technology
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceJournal of Engineering & Processing Management
dc.titleShort overview of encapsulation technologies for delivery of bioactives to fooden
dc.typearticle
dc.rights.licenseBY-NC-ND
dc.citation.epage111
dc.citation.issue1
dc.citation.other8(1): 103-111
dc.citation.spage103
dc.citation.volume8
dc.identifier.fulltexthttp://TechnoRep.tmf.bg.ac.rs/bitstream/id/12391/bitstream_12391.pdf
dc.identifier.rcubDOAJ-106
dc.type.versionpublishedVersion


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