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Encapsulation of Gallic Acid with Acid-Modified Low Dextrose Equivalent Potato Starch Using Spray-and Freeze-Drying Techniques

REFERENCES 1. Barbosa M.I.M.J., Borsarelli C.D., Mercadante Z., Light stability of spray-dried bixin encapsulated with different edible polysaccharide preparations. Food. Res. Int., 2005, 38, 989–994. 2. Barrett E.P., Joyner L.G., Halenda P.P., The determination of pore volume and area distributions in porous substances. I. Computations form nitrogen isotherms. J. Am. Chem. Soc., 1951, 73, 373–380. 3. Bhandari B., Howes T., Relating the stickiness property of foods undergoing drying and dried products to their surface energetics. Dry. Technol

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Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt

-water interfaces: Interplay between protein structure and emulsion stability. Langmuir, 2012, 28, 2357-2367. 60. Zhang T., McCarthy J., Wang G., Liu Y., Guo M., Physiochemical properties, microstructure, and probiotic survivability of low-fat goats’ milk yogurt using heat-treated whey protein concentrate as fat replacer. J. Food Sci., 2015, 80, M788-M794. 61. Zhang T.H., Jiang N., Guo M.R., Functional properties of polymerized whey protein after encapsulation of oils. J. Food Sci. Tech., 2013, 31, 21-25(in Chinese; English abstract).

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α- and β-Carotene Stability During Storage of Microspheres Obtained from Spray-Dried Microencapsulation Technology

lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying. LWT – Food Sci. Technol., 2013, 50, 172–176. 11. Desobry S.A., Netto F.M., Labuza T.P., Comparison of spraydrying, drum-drying and freeze-drying for β-carotene encapsulation and preservation. J. Food Sci., 1997, 62, 1158–1162. 12. Dickinson E., Elverson D.J., Murray B.S., On the film-forming and emulsion stabilizing properties of gum arabic: dilution and flocculation aspects. Food Hydrocoll., 1989, 3, 101–114. 13. Elizalde B., Herrera M., Buera M., Retention of β

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Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

. 14. ISO 937:1978. Meat and Meat Products. Determination of Nitrogen Content, International Organization for Standardization, Geneva, Switzerland. 15. ISO 1442:1997. Meat and Meat Products. Determination of Moisture Content, International Organization for Standardization, Geneva, Switzerland. 16. Josquin N.M., Linssen J.P.H., Houben J.H., Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil. Meat Sci., 2012, 90, 81 – 86. 17. Kaur S., Das M

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Effect of Microencapsulation by Spray-Drying and Freeze-Drying Technique on the Antioxidant Properties of Blueberry (Vaccinium myrtillus) Juice Polyphenolic Compounds

REFERENCES 1. Astray G., Gonzalez-Barreiro C., Mejuto J.C., Rial-Otero R., Simal-Gandara J., A review on the use of cyclodextrins in foods. Food Hydrocoll., 2009, 23, 1631–1640. 2. Castañeda-Owado A., De Lourdes Pacheco-Hernández M.A., Páez-Hernández E., Rodríguez, J.A., Galán-Vidal C.A., Chemical studies of anthocyanins: A review. Food Chem., 2009, 113, 859–871. 3. Che Man Y.B., Irwandi J., Abdullah W.J.W., Effect of different types of maltodextrin and drying methods on physico-chemical and sensory properties of encapsulated durian flavour. J

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Combination of Three Methods of Photo Voltaic Panels Damage Evaluation

): Simulation study of building integrated solar liquid PV-T collectors. International Journal of Photoenergy, 2012, Article ID 686393. Matuška T, Sourek B, Jirka V, Pokorny N (2015): Glazed PVT collector with polysiloxane encapsulation of PV cells: performance and economic analysis. International Journal of Photoenergy, 2015, Article ID 718316. Munoz MA, Alonso-García MC, Vela N, Chenlo F (2011): Early degradation of silicon PV modules and guaranty conditions. Solar Energy, 85, 2264-2274. Poulek V, Strebkov DS, Persic, IS

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Multilayer Oil-in-Water Emulsions: Formation, Characteristics and Application as the Carriers for Lipophilic Bioactive Food Components – a Review

. Colloid Interface Sci., 2005, 10, 52-78. 15. Cueno M.E., Imai K., Matsukawa N., Tsukahara T., Kurita- -Ochiai T., Ochiai K., Butyric acid retention in gingival tissue induces oxidative stress in jugular blood mitochondria. Cell Stress Chaperon., 2013, 18, 661-665. 16. Das L., Bhaumik E., Raychaudhuri U., Chakraborty R., Role of nutraceuticals in human health. J. Food Sci. Technol., 2012, 49, 173-183. 17. De Vos P., Faas M.M., Spasojevic M., Sikkema J., Encapsulation for preservation of functionality and targeted delivery

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Effect of Composition, Stability and Microstructure of O/W Emulsions on the Retention and Release Characteristics of Diacetyl and (-)-Alpha-Pinene

retention of aroma compounds. J. Agric. Food Chem., 2000, 48, 4296-4300. Seuvre A. M., Philippe E., Rochard S., Voilley A., Retention of aroma compounds in food matrices of similar rheological behaviour and different compositions. Food Chem., 2006, 96, 104-114. Soottitantawat A., Yoshii H., Furuta T., Ohgawara M., Forssell P., Partanen R., Poutanen K., Linko P., Effect of water activity on the release characteristics and oxidative stability of D-limonene encapsulated by spray drying. J. Agric. Food Chem., 2004, 52, 1269

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Synthesis of Galactosyl Mannitol Derivative Using β-Galactosidase from Kluyveromyces lactis

–891. 31. Seki N., Saito H., Lactose as a source for lactulose and other functional lactose derivatives. Int. Dairy J., 2012, 22, 110–115. 32. Sen P., Nath A., Bhattacharjee C., Chowdhury R., Bhattacharya P., Process engineering studies of free and micro-encapsulated β-galactosidase in batch and packed bed bioreactors for production of galactooligosaccharides. Biochem. Eng. J., 2014, 90, 59–72. 33. Sharma P., Sharma B.C., Disaccharides in the treatment of hepatic encephalopathy. Metab. Brain Dis., 2013, 28, 313–320. 34. Shen Q., Yang R., Hua X., Ye F

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Characterization of Semolina Protein Film with Incorporated Zinc Oxide Nano Rod Intended for Food Packaging

Sci. Technol. Int., 2010, 16, 225–232. 17. Lin O.H., Akil H.M., Mahmud S. Effect of particle morphology on the properties of nanoZnO/polypropylene composites. Adv. Compos Lett., 2009, 18, 77–83. 18. Mahmud S., Abdullah M.J., Tapered head of Zinc Oxide nanorods. Solid State Sci. Technol., 2007, 15, 1, 108–115. 19. Marcuzzo E., Sensidoni A., Debeaufort F., Voilley A., Encapsulation of aroma compounds in biopolymeric emulsion based edible films to control flavour release. Carbohydr. Polym., 2010, 80, 984–988. 20. Nuthong P., Benjakul S

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