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Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture

Authorized Users Only
2015
Authors
Nedović, Viktor
Bugarski, Branko
Mantzouridou, F.
Paraskevopoulou, A.
Naziri, E.
Koupantsis, T.
Trifković, Kata
Drvenica, Ivana
Balanc, Bojana
Ðordević, V.
Book part (Published version)
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Abstract
Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of microbial and non-microbial active food ingredient encapsulation, existing encapsulation technologies and examples of the use of loaded capsules for the protection and enhanced delivery of these constituents in food products. We describe existing knowledge of the most important characteristics of food-specific materials, capsule morphologies and methods that are applied or that may be tailored to encapsulation of active ingredients, with emphasis on microbial cells, bioactive compounds and flavours, for use in food industry. Improvements made by encapsulated cell technology in fermentation processes and in the microbial production of high-value food ingredients are reviewed. Current trends and future perspectives are also discussed.
Keywords:
Bioactive compounds / Encapsulation / Fermentation / Flavour / Functional foods / Microbial cultures
Source:
Advances in Food Biotechnology, 2015, 635-680
Funding / projects:
  • Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)
  • Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)

DOI: 10.1002/9781118864463.ch39

Scopus: 2-s2.0-85095589413
[ Google Scholar ]
1
URI
http://rimi.imi.bg.ac.rs/handle/123456789/607
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
Institut za medicinska istraživanja
TY  - CHAP
AU  - Nedović, Viktor
AU  - Bugarski, Branko
AU  - Mantzouridou, F.
AU  - Paraskevopoulou, A.
AU  - Naziri, E.
AU  - Koupantsis, T.
AU  - Trifković, Kata
AU  - Drvenica, Ivana
AU  - Balanc, Bojana
AU  - Ðordević, V.
PY  - 2015
UR  - http://rimi.imi.bg.ac.rs/handle/123456789/607
AB  - Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of microbial and non-microbial active food ingredient encapsulation, existing encapsulation technologies and examples of the use of loaded capsules for the protection and enhanced delivery of these constituents in food products. We describe existing knowledge of the most important characteristics of food-specific materials, capsule morphologies and methods that are applied or that may be tailored to encapsulation of active ingredients, with emphasis on microbial cells, bioactive compounds and flavours, for use in food industry. Improvements made by encapsulated cell technology in fermentation processes and in the microbial production of high-value food ingredients are reviewed. Current trends and future perspectives are also discussed.
T2  - Advances in Food Biotechnology
T1  - Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture
EP  - 680
SP  - 635
DO  - 10.1002/9781118864463.ch39
ER  - 
@inbook{
author = "Nedović, Viktor and Bugarski, Branko and Mantzouridou, F. and Paraskevopoulou, A. and Naziri, E. and Koupantsis, T. and Trifković, Kata and Drvenica, Ivana and Balanc, Bojana and Ðordević, V.",
year = "2015",
abstract = "Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of microbial and non-microbial active food ingredient encapsulation, existing encapsulation technologies and examples of the use of loaded capsules for the protection and enhanced delivery of these constituents in food products. We describe existing knowledge of the most important characteristics of food-specific materials, capsule morphologies and methods that are applied or that may be tailored to encapsulation of active ingredients, with emphasis on microbial cells, bioactive compounds and flavours, for use in food industry. Improvements made by encapsulated cell technology in fermentation processes and in the microbial production of high-value food ingredients are reviewed. Current trends and future perspectives are also discussed.",
journal = "Advances in Food Biotechnology",
booktitle = "Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture",
pages = "680-635",
doi = "10.1002/9781118864463.ch39"
}
Nedović, V., Bugarski, B., Mantzouridou, F., Paraskevopoulou, A., Naziri, E., Koupantsis, T., Trifković, K., Drvenica, I., Balanc, B.,& Ðordević, V.. (2015). Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture. in Advances in Food Biotechnology, 635-680.
https://doi.org/10.1002/9781118864463.ch39
conv_5160
Nedović V, Bugarski B, Mantzouridou F, Paraskevopoulou A, Naziri E, Koupantsis T, Trifković K, Drvenica I, Balanc B, Ðordević V. Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture. in Advances in Food Biotechnology. 2015;:635-680.
doi:10.1002/9781118864463.ch39
conv_5160 .
Nedović, Viktor, Bugarski, Branko, Mantzouridou, F., Paraskevopoulou, A., Naziri, E., Koupantsis, T., Trifković, Kata, Drvenica, Ivana, Balanc, Bojana, Ðordević, V., "Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture" in Advances in Food Biotechnology (2015):635-680,
https://doi.org/10.1002/9781118864463.ch39 .,
conv_5160 .

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