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Encapsulation Technologies for Food Industry

Authorized Users Only
2016
Authors
Đorđević, Verica
Paraskevopoulou, Adamantini
Mantzouridou, Fani
Lalou, Sofia
Pantić, Milena
Bugarski, Branko
Nedović, Viktor
Article (Published version)
Metadata
Show full item record
Abstract
The food processing industry is one of the largest manufacturing industries worldwide. This industry handles and processes numerous raw materials and finished products in powdered and particulate forms. New trends of living impose food which fulfill many criteria (tasteful, healthy, of nice appearance). Therefore, the improvement of the existing technologies and development of the new ones is inevitable. In this sense, future competitiveness may be critically dependent on the knowledge obtained by research activities in the field of encapsulation technologies. Encapsulation has a large impact on different aspects of food industry as it is evidenced from the huge number of published scientific papers, patents, and reports. Driven by the increasing consumers’ demand for more healthy, tasty, and safe food products, the need for edible systems able to protect and release functional compounds and the necessity for creation of a more sustainable industry, encapsulation has covered many issue...s relevant to food and nutrition.

Keywords:
Beer Production / Immobilize Cell / Malolactic Fermentation / Sodium Caseinate / Whey Protein
Source:
Emerging and Traditional Technologies for Safe, Healthy and Quality Food, 2016, 329-382
Publisher:
  • Springer, New York
Funding / projects:
  • COST Action "Yeast flavour production-New biocatalysts and novel molecular mechanisms (BIOFLAVOUR)" [FA0907]
  • Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
  • Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)

DOI: 10.1007/978-3-319-24040-4_18

ISSN: 1571-0297

WoS: 000456660100018

Scopus: 2-s2.0-85060690363
[ Google Scholar ]
25
17
URI
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3416
Collections
  • Radovi istraživača / Researchers’ publications (TMF)
Institution/Community
Tehnološko-metalurški fakultet
TY  - JOUR
AU  - Đorđević, Verica
AU  - Paraskevopoulou, Adamantini
AU  - Mantzouridou, Fani
AU  - Lalou, Sofia
AU  - Pantić, Milena
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3416
AB  - The food processing industry is one of the largest manufacturing industries worldwide. This industry handles and processes numerous raw materials and finished products in powdered and particulate forms. New trends of living impose food which fulfill many criteria (tasteful, healthy, of nice appearance). Therefore, the improvement of the existing technologies and development of the new ones is inevitable. In this sense, future competitiveness may be critically dependent on the knowledge obtained by research activities in the field of encapsulation technologies. Encapsulation has a large impact on different aspects of food industry as it is evidenced from the huge number of published scientific papers, patents, and reports. Driven by the increasing consumers’ demand for more healthy, tasty, and safe food products, the need for edible systems able to protect and release functional compounds and the necessity for creation of a more sustainable industry, encapsulation has covered many issues relevant to food and nutrition.
PB  - Springer, New York
T2  - Emerging and Traditional Technologies for Safe, Healthy and Quality Food
T1  - Encapsulation Technologies for Food Industry
EP  - 382
SP  - 329
DO  - 10.1007/978-3-319-24040-4_18
ER  - 
@article{
author = "Đorđević, Verica and Paraskevopoulou, Adamantini and Mantzouridou, Fani and Lalou, Sofia and Pantić, Milena and Bugarski, Branko and Nedović, Viktor",
year = "2016",
abstract = "The food processing industry is one of the largest manufacturing industries worldwide. This industry handles and processes numerous raw materials and finished products in powdered and particulate forms. New trends of living impose food which fulfill many criteria (tasteful, healthy, of nice appearance). Therefore, the improvement of the existing technologies and development of the new ones is inevitable. In this sense, future competitiveness may be critically dependent on the knowledge obtained by research activities in the field of encapsulation technologies. Encapsulation has a large impact on different aspects of food industry as it is evidenced from the huge number of published scientific papers, patents, and reports. Driven by the increasing consumers’ demand for more healthy, tasty, and safe food products, the need for edible systems able to protect and release functional compounds and the necessity for creation of a more sustainable industry, encapsulation has covered many issues relevant to food and nutrition.",
publisher = "Springer, New York",
journal = "Emerging and Traditional Technologies for Safe, Healthy and Quality Food",
title = "Encapsulation Technologies for Food Industry",
pages = "382-329",
doi = "10.1007/978-3-319-24040-4_18"
}
Đorđević, V., Paraskevopoulou, A., Mantzouridou, F., Lalou, S., Pantić, M., Bugarski, B.,& Nedović, V.. (2016). Encapsulation Technologies for Food Industry. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food
Springer, New York., 329-382.
https://doi.org/10.1007/978-3-319-24040-4_18
Đorđević V, Paraskevopoulou A, Mantzouridou F, Lalou S, Pantić M, Bugarski B, Nedović V. Encapsulation Technologies for Food Industry. in Emerging and Traditional Technologies for Safe, Healthy and Quality Food. 2016;:329-382.
doi:10.1007/978-3-319-24040-4_18 .
Đorđević, Verica, Paraskevopoulou, Adamantini, Mantzouridou, Fani, Lalou, Sofia, Pantić, Milena, Bugarski, Branko, Nedović, Viktor, "Encapsulation Technologies for Food Industry" in Emerging and Traditional Technologies for Safe, Healthy and Quality Food (2016):329-382,
https://doi.org/10.1007/978-3-319-24040-4_18 . .

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