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 recordAbstract
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 ProteinSource:
Emerging and Traditional Technologies for Safe, Healthy and Quality Food, 2016, 329-382Publisher:
- 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
Institution/Community
Tehnološko-metalurški fakultetTY - 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 . .