Introduction
Апстракт
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 immobili...zed cells or enzymes.
Извор:
Encapsulation Technologies for Active Food Ingredients and Food Processing, 2010, 1-2Институција/група
Poljoprivredni fakultetTY - JOUR AU - Zuidam, N.J. AU - Nedović, Viktor PY - 2010 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/2153 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 -
@article{ author = "Zuidam, N.J. and Nedović, Viktor", 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", doi = "10.1007/978-1-4419-1008-0_1" }
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 . .