International Congress on Engineering and Food ( ICEF 11 ) An overview of encapsulation technologies for food applications

@inproceedings{Nedovica2014InternationalCO,
  title={International Congress on Engineering and Food ( ICEF 11 ) An overview of encapsulation technologies for food applications},
  author={Viktor Nedovica and Ana Kalusevica and Verica Manojlovicb and Steva Levica and Branko Bugarskib},
  year={2014}
}
  • Viktor Nedovica, Ana Kalusevica, +2 authors Branko Bugarskib
  • Published 2014
Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of encapsulates must be food-grade, biodegradable and able to form a barrier between the internal phase and its surroundings. Among all materials, the most widely used for encapsulation in food applications are polysaccharides. Proteins and lipids are also appropriate for… CONTINUE READING

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