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dc.creatorLeskošek-Čukalović, Ida
dc.creatorNedović, Viktor
dc.date.accessioned2020-12-17T17:55:49Z
dc.date.available2020-12-17T17:55:49Z
dc.date.issued2002
dc.identifier.issn0018-6872
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/421
dc.description.abstractImmobilization/encapsulation of cells offers advantages to the food process industries, including higher cell densities and cell loads, faster fermentation rates, enhanced fermentation poductivities and cell stability lower capital costs and reduced downstream processing costs, reuse of the same biocatalysts for prolonged periods of time due to constant cell regeneration. On the other hand, encapsulation of food ingredients and bioactive food substances is used to protect them from their environment (water, acid, oxygen, light, other food ingredients), to convert liquid components into solid particles and to provide a means of target delivery and controlled release. This review summarises varied immobilization/encapsulation methodologies (and carriers), including entrapment, adsorption, selfaggregation, and microincapsulation. Examples of interest to the food industry are provided, including fermentation processes, bioconverzions and metabolite production, and ingredient and nutraceutical encapsulation and application. Special emphasis was placed on the existing and potential industrial processes.en
dc.description.abstractImobilizacija/inkapsulacija ćelija u prehrambenoj industriji pruža čitav niz prednosti, uključujući mogućnost postizanja izuzetno visokih koncentracija povećanje brzine odvijanja željene reakcije, povećanu produktivnost i stabilnost samih ćelija, smanjena investiciona ulaganja, smanjenje troškova prečišćavanja krajnjeg proizvoda, ponovljenog (višestrukog) korišćenja istog biokatalizatora u dugim vremenskim periodima usled stalne regeneracije ćelija i id. S druge strane inkapsulacija aditiva i biološki aktivnih jedinjenja omogućava njihovu zaštitu od nepovoljnih uslova okruženja konvertovanje tečnih komponenti u čvrste čestice, ciljano i kontrolisano otpuštanje i dr. Ovaj rad daje prikaz različitih metoda i nosača za imobilizaciju/inkapsulaciju, uključujući zadržavanje ćelija u matrici nosača, apsorpciju, samoagregaciju ćelija i mikroinkapsulaciju. Dat je pregled aplikacija u prehrambenoj industriji, pre svega u fermentacionim procesima, izvođenju biokonverzija i proizvodnji metabolita, kao i primeri inkapsulacije aditiva i nutraceutika i mogućnosti njihove primene. Posebno su istaknuti procesi koji se izvode na industrijskom nivou.sr
dc.publisherDruštvo za ishranu Srbije, Beograd
dc.rightsopenAccess
dc.sourceHrana i ishrana
dc.subjectimmobilizationen
dc.subjectencapsulationen
dc.subjectfermentationen
dc.subjectbioconversionen
dc.subjectnutraceuticalsen
dc.subjectimobilizacijasr
dc.subjectinkapsulacijasr
dc.subjectfermentacijasr
dc.subjectbiokonverzijasr
dc.subjectnutraceuticisr
dc.titleInkapsulacione tehnologije u prehrambenoj industrijisr
dc.typearticle
dc.rights.licenseARR
dc.citation.epage115
dc.citation.issue3-6
dc.citation.other43(3-6): 108-115
dc.citation.spage108
dc.citation.volume43
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_agrospace_421
dc.type.versionpublishedVersion


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