TY  - JOUR
AU  - Zuidam, N.J.
AU  - Nedović, Viktor
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2153
UR  - https://plus.cobiss.net/cobiss/sr/sr/bib/521909911#izum.si
AB  - Consumers prefer food products that are tasty, healthy and convenient. Encapsulation, a process to entrap active agents into particles, is an important way to meet these demands by delivering food ingredients at the right time and place. For example, this technology may allow taste and aroma differentiation, mask bad tasting or bad smelling components, stabilize food ingredients and/or increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, as in fermentation or metabolite production. This book provides a detailed overview of the technologies used in the preparation and characterization of encapsulates for food active ingredients to be used d products, processing, or production. This book aims to inform people, with both a limited and an advanced knowledge of the field, who work in the academia or R&D of companies on the delivery of food actives via encapsulation and on food processing using immobilized cells or enzymes.
T2  - Encapsulation Technologies for Active Food Ingredients and Food Processing
T1  - Introduction
EP  - 2
SP  - 1
DO  - 10.1007/978-1-4419-1008-0_1
ER  - 

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year = "2010",
abstract = "Consumers prefer food products that are tasty, healthy and convenient. Encapsulation, a process to entrap active agents into particles, is an important way to meet these demands by delivering food ingredients at the right time and place. For example, this technology may allow taste and aroma differentiation, mask bad tasting or bad smelling components, stabilize food ingredients and/or increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, as in fermentation or metabolite production. This book provides a detailed overview of the technologies used in the preparation and characterization of encapsulates for food active ingredients to be used d products, processing, or production. This book aims to inform people, with both a limited and an advanced knowledge of the field, who work in the academia or R&D of companies on the delivery of food actives via encapsulation and on food processing using immobilized cells or enzymes.",
journal = "Encapsulation Technologies for Active Food Ingredients and Food Processing",
title = "Introduction",
pages = "2-1",
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Zuidam, N.J.,& Nedović, V.. (2010). Introduction. in Encapsulation Technologies for Active Food Ingredients and Food Processing, 1-2.
https://doi.org/10.1007/978-1-4419-1008-0_1

Zuidam N, Nedović V. Introduction. in Encapsulation Technologies for Active Food Ingredients and Food Processing. 2010;:1-2.
doi:10.1007/978-1-4419-1008-0_1 .

Zuidam, N.J., Nedović, Viktor, "Introduction" in Encapsulation Technologies for Active Food Ingredients and Food Processing (2010):1-2,
https://doi.org/10.1007/978-1-4419-1008-0_1 . .

TY  - BOOK
AU  - Zuidam, N.J.
AU  - Nedović, Viktor
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2157
AB  - Consumers prefer food products that are tasty, healthy and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavour retention, mask bad tasting or bad smelling components, stabilize food ingredients and/or increase their bioavailability. Encapsulation may also be used to immobilise cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients to be used in food products, food processing or food production. The book is aimed to inform people who work in the academia or R&D of companies on delivery of food compounds via encapsulation and on food processing using immobilized cells or enzymes, with both a limited and an advantaged knowledge of the field. The structure of the book is according to the use of encapsulates for a specific application. Emphasis has been put to strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials and characterization methods for encapsulates. The second part of the book, discusses encapsulates of active ingredients (i.e. aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part of the book describes immobilization technologies of cells and enzymes for use within food fermentation processes (like beer, wine, dairy and meat) and food production (e.g., sugar conversion, production of organic acids or amino acids, and hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work either in industry or university, and they have brought together in this book contributions from both fields. Dr. Nicolaas Jan (Klaas-Jan) Zuidam is leading the skillbase group 'Controlled Delivery of Food Actives' and is a member of the management team of the Flavour Generation & Delivery department within Unilever Research and Development in Vlaardingen, The Netherlands. Since 1990, he has been working on encapsulation, respectively, in the area of pharmaceutics, gene therapy, laundry and foods. He is an author of more than 35 peer-reviewed articles and book chapters, and holds 2 patents. Dr. Viktor A. Nedovic is an associate professor at the Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia. Since 1989, he has been working on immobilisation, co-immobilisation, encapsulation and bioreactor system design in the fields of food production and fermentation processes. He is an author of around 200 articles published in journals, books and proceedings. He has also served as co-editor of two important books on cell immobilisation: Fundamentals of Cell Immobilisation Biotechnology (Kluwer Academic Publisher, 2004) and Applications of Cell Immobilisation Biotechnology (Springer, 2005).
T2  - Encapsulation Technologies for Active Food Ingredients and Food Processing
T1  - Encapsulation technologies for active food ingredients and food processing
EP  - 400
SP  - 1
DO  - 10.1007/978-1-4419-1008-0
ER  - 

@book{
author = "Zuidam, N.J. and Nedović, Viktor",
year = "2010",
abstract = "Consumers prefer food products that are tasty, healthy and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavour retention, mask bad tasting or bad smelling components, stabilize food ingredients and/or increase their bioavailability. Encapsulation may also be used to immobilise cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients to be used in food products, food processing or food production. The book is aimed to inform people who work in the academia or R&D of companies on delivery of food compounds via encapsulation and on food processing using immobilized cells or enzymes, with both a limited and an advantaged knowledge of the field. The structure of the book is according to the use of encapsulates for a specific application. Emphasis has been put to strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials and characterization methods for encapsulates. The second part of the book, discusses encapsulates of active ingredients (i.e. aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part of the book describes immobilization technologies of cells and enzymes for use within food fermentation processes (like beer, wine, dairy and meat) and food production (e.g., sugar conversion, production of organic acids or amino acids, and hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work either in industry or university, and they have brought together in this book contributions from both fields. Dr. Nicolaas Jan (Klaas-Jan) Zuidam is leading the skillbase group 'Controlled Delivery of Food Actives' and is a member of the management team of the Flavour Generation & Delivery department within Unilever Research and Development in Vlaardingen, The Netherlands. Since 1990, he has been working on encapsulation, respectively, in the area of pharmaceutics, gene therapy, laundry and foods. He is an author of more than 35 peer-reviewed articles and book chapters, and holds 2 patents. Dr. Viktor A. Nedovic is an associate professor at the Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia. Since 1989, he has been working on immobilisation, co-immobilisation, encapsulation and bioreactor system design in the fields of food production and fermentation processes. He is an author of around 200 articles published in journals, books and proceedings. He has also served as co-editor of two important books on cell immobilisation: Fundamentals of Cell Immobilisation Biotechnology (Kluwer Academic Publisher, 2004) and Applications of Cell Immobilisation Biotechnology (Springer, 2005).",
journal = "Encapsulation Technologies for Active Food Ingredients and Food Processing",
title = "Encapsulation technologies for active food ingredients and food processing",
pages = "400-1",
doi = "10.1007/978-1-4419-1008-0"
}

Zuidam, N.J.,& Nedović, V.. (2010). Encapsulation technologies for active food ingredients and food processing. in Encapsulation Technologies for Active Food Ingredients and Food Processing, 1-400.
https://doi.org/10.1007/978-1-4419-1008-0

Zuidam N, Nedović V. Encapsulation technologies for active food ingredients and food processing. in Encapsulation Technologies for Active Food Ingredients and Food Processing. 2010;:1-400.
doi:10.1007/978-1-4419-1008-0 .

Zuidam, N.J., Nedović, Viktor, "Encapsulation technologies for active food ingredients and food processing" in Encapsulation Technologies for Active Food Ingredients and Food Processing (2010):1-400,
https://doi.org/10.1007/978-1-4419-1008-0 . .

TY  - CHAP
AU  - Manojlović, Verica
AU  - Nedović, Viktor
AU  - Kailasapathy, K.
AU  - Zuidam, N.J.
PY  - 2010
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/2142
AB  - The history of the role of probiotics for human health is one century old and several definitions have been derived hitherto. One of them, launched by Huis in't Veld and Havenaar (1991) defines probiotics as being "mono or mixed cultures of live microorganisms which, when applied to a man or an animal (e.g., as dried cells or as a fermented product), beneficially affect the host by improving the properties of the indigenous microflora". Probiotics are living microorganisms which survive gastric, bile, and pancreatic secretions, attach to epithelial cells and colonize the human intestine (Del Piano et al. 2006). It is estimated that an adult human intestine contains more than 400 different bacterial species (Finegold et al. 1977) and approximately 10 14 bacterial cells (which is approximately ten times the total number of eukaryotic cells in the human body). The bacterial cells can be classified into three categories, namely, beneficial, neutral or harmful, with respect to human health. Among the beneficial bacteria are Bifidobacterium and Lactobacilli. The proportion of bifidobacteria represents the third most common genus in the gastrointestinal tract, while Bacteroides predominates at 86% of the total flora in the adult gut, followed by Eubacterium. Infant-type bifidobacteria B. bifidum are replaced with adult-type bifidobacteria, B. longum and B. adolescentis. With weaning and aging, the intestinal flora profile changes. Bifidobacteria decrease, while certain kinds of harmful bacteria increase. Changes in the intestinal flora are affected not only by aging but also by extrinsic factors, for example, stress, diet, drugs, bacterial contamination and constipation. Therefore, daily consumption of probiotic products is recommended for good health and longevity. There are numerous claimed beneficial effects and therapeutic applications of probiotic bacteria in humans, such as maintenance of normal intestinal microflora, improvement of constipation, treatment of diarrhea, enhancement of the immune system, reduction of lactose-intolerance, reduction of serum cholesterol levels, anticarcinogenic activity, and improved nutritional value of foods (Kailasapathy and Chin 2000; Lourens-Hattingh and Viljoen 2001; Mattila-Sandholm et al. 2002). The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial and antibacterial compounds, competing for pathogen binding, and receptor cites, as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase (Kopp-Hoolihan 2001).
T2  - Encapsulation Technologies for Active Food Ingredients and Food Processing
T1  - Encapsulation of probiotics for use in food products
EP  - 302
SP  - 269
DO  - 10.1007/978-1-4419-1008-0_10
ER  - 

@inbook{
author = "Manojlović, Verica and Nedović, Viktor and Kailasapathy, K. and Zuidam, N.J.",
year = "2010",
abstract = "The history of the role of probiotics for human health is one century old and several definitions have been derived hitherto. One of them, launched by Huis in't Veld and Havenaar (1991) defines probiotics as being "mono or mixed cultures of live microorganisms which, when applied to a man or an animal (e.g., as dried cells or as a fermented product), beneficially affect the host by improving the properties of the indigenous microflora". Probiotics are living microorganisms which survive gastric, bile, and pancreatic secretions, attach to epithelial cells and colonize the human intestine (Del Piano et al. 2006). It is estimated that an adult human intestine contains more than 400 different bacterial species (Finegold et al. 1977) and approximately 10 14 bacterial cells (which is approximately ten times the total number of eukaryotic cells in the human body). The bacterial cells can be classified into three categories, namely, beneficial, neutral or harmful, with respect to human health. Among the beneficial bacteria are Bifidobacterium and Lactobacilli. The proportion of bifidobacteria represents the third most common genus in the gastrointestinal tract, while Bacteroides predominates at 86% of the total flora in the adult gut, followed by Eubacterium. Infant-type bifidobacteria B. bifidum are replaced with adult-type bifidobacteria, B. longum and B. adolescentis. With weaning and aging, the intestinal flora profile changes. Bifidobacteria decrease, while certain kinds of harmful bacteria increase. Changes in the intestinal flora are affected not only by aging but also by extrinsic factors, for example, stress, diet, drugs, bacterial contamination and constipation. Therefore, daily consumption of probiotic products is recommended for good health and longevity. There are numerous claimed beneficial effects and therapeutic applications of probiotic bacteria in humans, such as maintenance of normal intestinal microflora, improvement of constipation, treatment of diarrhea, enhancement of the immune system, reduction of lactose-intolerance, reduction of serum cholesterol levels, anticarcinogenic activity, and improved nutritional value of foods (Kailasapathy and Chin 2000; Lourens-Hattingh and Viljoen 2001; Mattila-Sandholm et al. 2002). The mechanisms by which probiotics exert their effects are largely unknown, but may involve modifying gut pH, antagonizing pathogens through production of antimicrobial and antibacterial compounds, competing for pathogen binding, and receptor cites, as well as for available nutrients and growth factors, stimulating immunomodulatory cells, and producing lactase (Kopp-Hoolihan 2001).",
journal = "Encapsulation Technologies for Active Food Ingredients and Food Processing",
booktitle = "Encapsulation of probiotics for use in food products",
pages = "302-269",
doi = "10.1007/978-1-4419-1008-0_10"
}

Manojlović, V., Nedović, V., Kailasapathy, K.,& Zuidam, N.J.. (2010). Encapsulation of probiotics for use in food products. in Encapsulation Technologies for Active Food Ingredients and Food Processing, 269-302.
https://doi.org/10.1007/978-1-4419-1008-0_10

Manojlović V, Nedović V, Kailasapathy K, Zuidam N. Encapsulation of probiotics for use in food products. in Encapsulation Technologies for Active Food Ingredients and Food Processing. 2010;:269-302.
doi:10.1007/978-1-4419-1008-0_10 .

Manojlović, Verica, Nedović, Viktor, Kailasapathy, K., Zuidam, N.J., "Encapsulation of probiotics for use in food products" in Encapsulation Technologies for Active Food Ingredients and Food Processing (2010):269-302,
https://doi.org/10.1007/978-1-4419-1008-0_10 . .