TY  - CONF
AU  - Djordjević, Verica
AU  - Paraskevopoulou, Adamantini
AU  - Mantzouridou, Fani
AU  - Lalou, Sofia
AU  - Pantić, Milena
AU  - Bugarski, Branko
AU  - Nedović, Viktor
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4152
PB  - Springer, New York
C3  - 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  - 

@conference{
author = "Djordjević, Verica and Paraskevopoulou, Adamantini and Mantzouridou, Fani and Lalou, Sofia and Pantić, Milena and Bugarski, Branko and Nedović, Viktor",
year = "2016",
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"
}

Djordjević, 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

Djordjević 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 .

Djordjević, 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 . .

TY  - JOUR
AU  - Lalou, Sofia
AU  - Mantzouridou, Fani
AU  - Paraskevopoulou, Adamantini
AU  - Bugarski, Branko
AU  - Lević, Steva
AU  - Nedović, Viktor
PY  - 2013
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3142
AB  - The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting material. To overcome this limitation, in the present study, dilute-acid hydrolysate of orange peel was employed as a low-cost, rich in fermentable sugars substrate for the production of flavour-active compounds by Saccharomyces cerevisiae. With this purpose, the use of immobilized cell technology to protect cells against the various inhibitory compounds present in the hydrolysate was evaluated with regard to yeast viability, carbon and nitrogen consumption and cell ability to produce flavour active compounds. For cell immobilization the encapsulation in Ca alginate beads was used. The results were compared with those obtained using free-cell system. Based on the data obtained immobilized cells showed better growth performance and increased ability for de novo synthesis of volatile esters of "fruity" aroma (phenylethyl acetate, ethyl hexanoate, octanoate, decanoate and dodecanoate) than those of free cells. The potential for in situ production of new formulations containing flavour-active compounds derive from yeast cells and also from essential oil of orange peel (limonene, alpha-terpineol) was demonstrated by the fact that bioflavour mixture was found to accumulate within the beads. Furthermore, the ability of the immobilized yeast to perform efficiently repeated batch fermentations of orange peel hydrolysate for bioflavour production was successfully maintained after six consecutive cycles of a total period of 240 h.
PB  - Springer, New York
T2  - Applied Microbiology and Biotechnology
T1  - Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae
EP  - 9407
IS  - 21
SP  - 9397
VL  - 97
DO  - 10.1007/s00253-013-5181-6
ER  - 

@article{
author = "Lalou, Sofia and Mantzouridou, Fani and Paraskevopoulou, Adamantini and Bugarski, Branko and Lević, Steva and Nedović, Viktor",
year = "2013",
abstract = "The rising trend of bioflavour synthesis by microorganisms is hindered by the high manufacturing costs, partially attributed to the cost of the starting material. To overcome this limitation, in the present study, dilute-acid hydrolysate of orange peel was employed as a low-cost, rich in fermentable sugars substrate for the production of flavour-active compounds by Saccharomyces cerevisiae. With this purpose, the use of immobilized cell technology to protect cells against the various inhibitory compounds present in the hydrolysate was evaluated with regard to yeast viability, carbon and nitrogen consumption and cell ability to produce flavour active compounds. For cell immobilization the encapsulation in Ca alginate beads was used. The results were compared with those obtained using free-cell system. Based on the data obtained immobilized cells showed better growth performance and increased ability for de novo synthesis of volatile esters of "fruity" aroma (phenylethyl acetate, ethyl hexanoate, octanoate, decanoate and dodecanoate) than those of free cells. The potential for in situ production of new formulations containing flavour-active compounds derive from yeast cells and also from essential oil of orange peel (limonene, alpha-terpineol) was demonstrated by the fact that bioflavour mixture was found to accumulate within the beads. Furthermore, the ability of the immobilized yeast to perform efficiently repeated batch fermentations of orange peel hydrolysate for bioflavour production was successfully maintained after six consecutive cycles of a total period of 240 h.",
publisher = "Springer, New York",
journal = "Applied Microbiology and Biotechnology",
title = "Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae",
pages = "9407-9397",
number = "21",
volume = "97",
doi = "10.1007/s00253-013-5181-6"
}

Lalou, S., Mantzouridou, F., Paraskevopoulou, A., Bugarski, B., Lević, S.,& Nedović, V.. (2013). Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. in Applied Microbiology and Biotechnology
Springer, New York., 97(21), 9397-9407.
https://doi.org/10.1007/s00253-013-5181-6

Lalou S, Mantzouridou F, Paraskevopoulou A, Bugarski B, Lević S, Nedović V. Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae. in Applied Microbiology and Biotechnology. 2013;97(21):9397-9407.
doi:10.1007/s00253-013-5181-6 .

Lalou, Sofia, Mantzouridou, Fani, Paraskevopoulou, Adamantini, Bugarski, Branko, Lević, Steva, Nedović, Viktor, "Bioflavour production from orange peel hydrolysate using immobilized Saccharomyces cerevisiae" in Applied Microbiology and Biotechnology, 97, no. 21 (2013):9397-9407,
https://doi.org/10.1007/s00253-013-5181-6 . .