Encapsulation of Plant Extracts
Само за регистроване кориснике
2022
Аутори
Kalušević, AnaSalević, Ana
Jovanović, Aleksandra
Trifković, Kata
Veljović, Mile
Pravilović, Radoslava
Nedović, Viktor
Поглавље у монографији (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing.
This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product d...esign and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.
Извор:
Encapsulation in Food Processing and Fermentation, 2022, 171-202Издавач:
- Taylor and Francis
Институција/група
Tehnološko-metalurški fakultetTY - CHAP AU - Kalušević, Ana AU - Salević, Ana AU - Jovanović, Aleksandra AU - Trifković, Kata AU - Veljović, Mile AU - Pravilović, Radoslava AU - Nedović, Viktor PY - 2022 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6194 AB - Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer. PB - Taylor and Francis T2 - Encapsulation in Food Processing and Fermentation T1 - Encapsulation of Plant Extracts EP - 202 SP - 171 DO - 10.1201/9780429324918-7 ER -
@inbook{ author = "Kalušević, Ana and Salević, Ana and Jovanović, Aleksandra and Trifković, Kata and Veljović, Mile and Pravilović, Radoslava and Nedović, Viktor", year = "2022", abstract = "Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.", publisher = "Taylor and Francis", journal = "Encapsulation in Food Processing and Fermentation", booktitle = "Encapsulation of Plant Extracts", pages = "202-171", doi = "10.1201/9780429324918-7" }
Kalušević, A., Salević, A., Jovanović, A., Trifković, K., Veljović, M., Pravilović, R.,& Nedović, V.. (2022). Encapsulation of Plant Extracts. in Encapsulation in Food Processing and Fermentation Taylor and Francis., 171-202. https://doi.org/10.1201/9780429324918-7
Kalušević A, Salević A, Jovanović A, Trifković K, Veljović M, Pravilović R, Nedović V. Encapsulation of Plant Extracts. in Encapsulation in Food Processing and Fermentation. 2022;:171-202. doi:10.1201/9780429324918-7 .
Kalušević, Ana, Salević, Ana, Jovanović, Aleksandra, Trifković, Kata, Veljović, Mile, Pravilović, Radoslava, Nedović, Viktor, "Encapsulation of Plant Extracts" in Encapsulation in Food Processing and Fermentation (2022):171-202, https://doi.org/10.1201/9780429324918-7 . .