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- Title
Mikroenkapsülasyon ve Süt Teknolojisinde Kullanım Alanları.
- Authors
Peker, Hande; Arslan, Seher
- Abstract
Microencapsulation is defined as solid, liquid or gaseous food ingredients, enzymes, cells and other substances, protein or carbohydrate-based capsules in a miniature eclipse. The main purpose of the method is to protect food constituents from poor environmental conditions and to ensure their stability during processing, handling and storage. The first step of microencapsulation process is the selection of appropriate coating materials. Coating materials can be carbohydrates, gums, proteins, natural and modified polysaccharides, synthetic polymers or oils. Microencapsulation application is used in many fields such as on foods, agricultural products, pharmaceuticals, cosmetics, and energy and defense applications. In food products, mostly fats and oils, flavor compounds, vitamins, minerals, color components and enzymes are microencapsulated. This paper reviews microencapsulation techniques and its application in dairy technology.
- Subjects
MICROENCAPSULATION; PACKAGING; FOOD science; POLYSACCHARIDES; BIOPOLYMERS
- Publication
Academic Food Journal / Akademik GIDA, 2011, p70
- ISSN
1304-7582
- Publication type
Article