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Encapsulation of plant and animal oils used in dairy industry: A review Cover

Encapsulation of plant and animal oils used in dairy industry: A review

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 20 (2016): Issue 1 (June 2016)
By: Georgi Kostov,  Vesela Shopska,  Rositsa Denkova,  Mihaela Ivanova,  Tatyana Balabanova and  Radka Vlaseva  
Open Access
|Jun 2016

Authors

Georgi Kostov

george_kostov2@abv.bg

Department “Technology of wine and brewing”, University of Food Technologies, Plovdiv, Bulgaria

Vesela Shopska

Department “Technology of wine and brewing”, University of Food Technologies, Plovdiv, Bulgaria

Rositsa Denkova

Department “Biochemistry and molecular biology”, UFT, Plovdiv, Bulgaria

Mihaela Ivanova

Department “Technology of milk and dairy products”, UFT, Plovdiv, Bulgaria

Tatyana Balabanova

Department “Technology of milk and dairy products”, UFT, Plovdiv, Bulgaria

Radka Vlaseva

Department “Technology of milk and dairy products”, UFT, Plovdiv, Bulgaria
DOI: https://doi.org/10.1515/aucft-2016-0002 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 21 - 40
Published on: Jun 18, 2016
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
oil encapsulation,
methods for encapsulation,
dairy industry
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2016 Georgi Kostov, Vesela Shopska, Rositsa Denkova, Mihaela Ivanova, Tatyana Balabanova, Radka Vlaseva, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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