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Encapsulation Technologies for Food Industry
dc.creator | Đorđević, Verica | |
dc.creator | Paraskevopoulou, Adamantini | |
dc.creator | Mantzouridou, Fani | |
dc.creator | Lalou, Sofia | |
dc.creator | Pantić, Milena | |
dc.creator | Bugarski, Branko | |
dc.creator | Nedović, Viktor | |
dc.date.accessioned | 2021-03-10T13:12:47Z | |
dc.date.available | 2021-03-10T13:12:47Z | |
dc.date.issued | 2016 | |
dc.identifier.issn | 1571-0297 | |
dc.identifier.uri | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3416 | |
dc.description.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. | |
dc.publisher | Springer, New York | |
dc.relation | COST Action "Yeast flavour production-New biocatalysts and novel molecular mechanisms (BIOFLAVOUR)" [FA0907] | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS// | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS// | |
dc.rights | restrictedAccess | |
dc.source | Emerging and Traditional Technologies for Safe, Healthy and Quality Food | |
dc.subject | Beer Production | |
dc.subject | Immobilize Cell | |
dc.subject | Malolactic Fermentation | |
dc.subject | Sodium Caseinate | |
dc.subject | Whey Protein | |
dc.title | Encapsulation Technologies for Food Industry | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 382 | |
dc.citation.other | : 329-382 | |
dc.citation.spage | 329 | |
dc.identifier.doi | 10.1007/978-3-319-24040-4_18 | |
dc.identifier.scopus | 2-s2.0-85060690363 | |
dc.identifier.wos | 000456660100018 | |
dc.type.version | publishedVersion |