Have a personal or library account? Click to login
Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry Cover

Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

Open Access
|Aug 2017

References

  1. 1. Augustin, M. A., Sanguansri, L. & Kead, R. (2005). GI tract delivery systems. WO2005/0489981A1.
  2. 2. Bermúdez-Aguirre, D. & Barbosa-Cánovas, G. (2011). Quality of selected cheeses fortified with vegetable and animal sources of omega-3. Food Science and Technology, 44, 1577 - 1584.
  3. 3. Burgain, J., Gaiani, C., Linder, M. & Scher, J. (2011). Encapsulation of probiotic living cells: From laboratory scale to industrial applications. Journal of Food Engineering, 104(4), 467–483.10.1016/j.jfoodeng.2010.12.031
  4. 4. Chan, E.-S., Lee, B.-B., Ravindra, P., & Poncelet, D. (2009). Prediction models for shape and size of calcium-alginate macrobeads produced through extrusion technique. Journal of Colloid and Interface Science, 338, 63–72.10.1016/j.jcis.2009.05.02719604515
  5. 5. Dłużewska, E., Panasiewicz, M. & Leszczyński, K. (2004). Effect of gum Arabic and modified starch on stability of beverage emulsions. Electronic Journal of Polish Agricultural Universities, 7 (2), 1-10.
  6. 6. Chan, E.-S. (2011) Preparation of Ca-alginate beads containing high oil content: Influence of process variables on encapsulation efficiency and bead properties. Carbohydrate Polymers, 84, 1267–1275.10.1016/j.carbpol.2011.01.015
  7. 7. Kostov, G., Shopska, V, Denkova, R., Ivanova, M., Balabanova, T. & Vlaseva, R. (2016). Encapsulation of plant and animal oils used in dairy industry: a review. Acta universitatis cibiniensis Series E: Food Technology, 20 (1), 21-4010.1515/aucft-2016-0002
  8. 8. McClements, D. (2007). Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability. Critical Review of Food Science and Nutrition, 47 (7), 611-649.10.1080/1040839070128929217943495
  9. 9. Nazzaro, F., Orlando, P., Fratianni, F. & Coppola, R. (2012). Microencapsulation in food science and biotechnology. Curr Opin Biotechnol., 23, 182–186.10.1016/j.copbio.2011.10.00122024623
  10. 10. Rathore, S., Desai, P. M., Liew, C. V., Chan, L. W. & Wan Sia Heng, P. (2013). Microencapsulation of microbial cells. Journal of Food Engineering, 116, 369–381.10.1016/j.jfoodeng.2012.12.022
  11. 11. Reineccius, G. (1994). Source Book of Flavors. Chapman & Hall, New York, pp. 915.
  12. 12. Santos, S., Ressuriecao, S., Marques, R. & Pintado, M. (2011). Encapsulation of natural flavors for use in dairy products, In 11th International congress on engineering and food process engineering in a changing world, 22-26 May 2011 (pp. 2067–2069), Athnes, Greece
  13. 13. Tan, C. & Wu Holmes J. (1988). Stability of beverage flavor emulsions. Perfumer Flavorist, 13, 23-41.
  14. 14. Vasileva, I. (2010). Application of microphotographic method for analysis the structure and stability of emulsion systems. In Proceedings of Plovdiv University „Paisii Hilendarski“ – Bulgaria Scientific papers, 37 (5), 44-56 (in Bulgarian).
  15. 15. Zuidam, N.J. & Shimoni, E. (2010). Overview of microencapsulates for use in food products or processes and methods to make them. In Zuidam, N.J. & Nedovic V.A. (Eds.), Encapsulation Technologies for Food Active Ingredients and Food Processing, (pp. 3-30) Springer: Dordrecht, The Netherlands.
DOI: https://doi.org/10.1515/aucft-2017-0002 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
Language: English
Page range: 11 - 22
Published on: Aug 26, 2017
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year

© 2017 Magalie Poirieux, Georgi Kostov, Rositsa Denkova, Vesela Shopska, 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.