Cite

1. Augustin, M. A., Sanguansri, L. & Kead, R. (2005). GI tract delivery systems. WO2005/0489981A1.Search in Google Scholar

2. Barbosa-Canovas, G.V., Ortega-Rivas, E., Juliano, P., H. Yan, H. (2005). Food Powders. Physical properties, processing, and functionality. Kluwer Academic/Plenum Publishers, New YorkSearch in Google Scholar

3. Belitz, H., Grosch, W., Schieberle, P. (2009), Food Chemistry, Springer-Verlag, Berlin Heidelberg.Search in Google Scholar

4. Benech R.-O., Kheadr, E. E., Lacroix, C., Fliss, I. (2002). Antibacterial activities of nisin encapsulated in liposomes or produced in situ by mixed culture during cheddar cheese ripening. Appl. Environ. Microbiolvol., 68, 11, 5607-5619.Search in Google Scholar

5. 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.Search in Google Scholar

6. Bernard, A., Carlier, H. (1992). Aspects nutritionnels des constituants des aliments. Influence des technologies, Les Cahiers de l’ENSBANA, TecDoc Lavoisier, France, 100 - 200.Search in Google Scholar

7. Blanchard, P.H., Katz, F. R. (2006). Starch hydrolysates. In: Food polysaccharides and their applications. Stephen, A.M., G. O. Phillips, P. A. Williams (Eds.), 2nd edn. Taylor & Francis, Boca Raton, FL, 119–145.Search in Google Scholar

8. Bourre, J., (2007). Dietary omega-3 fatty acids for women. Biomedical Pharmacology, 61, 2, 105 - 112.10.1016/j.biopha.2006.09.015Search in Google Scholar

9. 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.2010.12.031Search in Google Scholar

10. Buss, D., (2006). Dairy tries for full omega-3 line-up, New Nutrition Business, 11, 7, 26.10.1111/j.2044-3870.2006.tb00011.xSearch in Google Scholar

11. Butler, R.W., Klug, E. D. (1980). Hydroxypropylcellulose. In: Handbook of water soluble gums and resins. Davidson, R.L. (Ed.). McGraw-Hill, New York, 13-1–13-6.Search in Google Scholar

12. Carantino, S. (2008). Heath related dairy products becoming more and more convincing. Revue Laitiere Francaise, 676, 28–30.Search in Google Scholar

13. Champagne, C. P. & Fustier, P. (2007). Microencapsulation for delivery of probiotics and other ingredients in functional dairy products. Book Functional dairy products, 2, 404-426.10.1533/9781845693107.3.404Search in Google Scholar

14. Chaplin, M.F. (2007). Water structure and Science. http://www.lsbu.ac.uk/water/.Search in Google Scholar

15. Dewettinck, K., Huyghebaert, A. (1999). Fluidized bed coating in food technology. Trends Food Sci Tech, 10, 163–168.10.1016/S0924-2244(99)00041-2Search in Google Scholar

16. Doherty, S. B., Auty, M. A., Stantos, C., Ross., R.P., Gitzgerald., G. F., Brodkorb, A., (2012). Survival of entrapped Lactobacillus rhamnosus GG in whey protein micro-beads during simulated ex vivo gastrointestinal transit. International dairy journal, 22, 31-43.10.1016/j.idairyj.2011.06.009Search in Google Scholar

17. DSM Nutritional Products, (2009), Omega-3 LC-PUFA a new era in omega-3 dairy fortification begins, Nutraceuticals Now, (Autumn), 40 - 41.Search in Google Scholar

18. Dutta, P.K., Ravikumar, M.N.V., Dutta, J. (2002). Chitin and chitosan for versatile applications, J Macromol Sci, C42:307–54.10.1081/MC-120006451Search in Google Scholar

19. Elias, H.-G. (1992). Makromolekule. Band 2, Technologie. Huthig & Wepf Verlag, Basel, Heidelberg, New York.Search in Google Scholar

20. El-Salam, M. A., El-shibiny, S. (2012). Formation and potential uses of milk proteins as nano delivery vehicles for nutraceuticals: a review. International Journal of dairy tehnology, 65, 13-21.10.1111/j.1471-0307.2011.00737.xSearch in Google Scholar

21. Filomena, N., Orlando, P., Fratianni, F., Coppola, R. (2012). Microencapsulation in food science and biotechnology. Current Opinion in Biotechnology, 23, 2 182–188.Search in Google Scholar

22. Focant, M., Mignolet, E., Marique, M., Clabots, F., Breyne, T., Dalemans, D., Larondelle, Y. (1998). The effect of vitamin E supplementation of cow diets containing rapeseed and linseed on the prevention of milk fat oxidation, Journal of Dairy Science, 81, 4, 1095 – 1101.10.3168/jds.S0022-0302(98)75671-1Search in Google Scholar

23. Foley, M, Mellentin, J. (2006). Omega-3 brings new benefits. Kids Nutrition Report., 2, 6, 5-6.Search in Google Scholar

24. Forrest, S. A., Yada, R. Y., Rousseau, D. (2005). Interaction of vitamin D3 with bovin with β-lactoglobulin and β-casein. Journal of agricultural and food chemistry, 53, 8003-8009.10.1021/jf050661l16190663Search in Google Scholar

25. France-Kelly, C. (2007). DHA omega-3: the future of food, Food Marketing and Technology, 20, 6, 14-15.Search in Google Scholar

26. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Res Intern, 40, 1107–1121.10.1016/j.foodres.2007.07.004Search in Google Scholar

27. Girouxa, J. H., Constantineaua, S., Fustiera, P. Claude, P., Champagnea, D. St., Lacroix, M., Brittena, M. (2013). Cheese fortification using water-in-oil-in-water double emulsions as carrier for water soluble nutrients, International Dairy Journal, 29, 2 107–114.10.1016/j.idairyj.2012.10.009Search in Google Scholar

28. Gouin, S. (2004). Microencapsulation: industrial appraisal of existing technologies and trends. Trends Food Sci Tech, 15, 330–347.10.1016/j.tifs.2003.10.005Search in Google Scholar

29. Greminger G.K. Jr, Krumel, K. L. (1980). Alkyl and hydroxyalkylalkylcellulose. In: Handbook of water soluble gums and resins. Davidson, R.L. (Ed.), McGraw-Hill, New York, 3-1–3-25.Search in Google Scholar

30. Grumer, R. (1991). Effect of feed on the composition of milk fat. Journal of Dairy Science, 74, 9, 3244 - 3257.10.3168/jds.S0022-0302(91)78510-XSearch in Google Scholar

31. Guignon, B., Duquenoy, A., Dumoulin, E. D. (2002). Fluid bed encapsulation of particles: principles and practice. Drying Technol 20, 2, 419–447.10.1081/DRT-120002550Search in Google Scholar

32. Gunstone, F., (2002). Vegetable oils in food technology: composition, properties and uses. Blackwell, Oxford, UK, 98–128.Search in Google Scholar

33. Gunstone, F., (2004), The Chemistry of Oils and Fats. Wiley-Blackwell, 140-210.Search in Google Scholar

34. Health ingredients in dairy products. Where next?, (2010), Deutsche Milchwirtschaft, v. 61, № 13, 442 - 443.Search in Google Scholar

35. Huber, G., Rupasinghe, H., Shahidi, F. (2009). Inhibition of oxidation of omega-3 polyunsaturated fatty acids and fish oil by quercetin glycosides, Food Chemistry, 117, 290-295.10.1016/j.foodchem.2009.04.007Search in Google Scholar

36. Hunter, J. (1989). Scientists discuss dietary fatty acids. Journal of the American Oil Chemists' Society, 66, 1251 - 1256.Search in Google Scholar

37. Ihm, K., Kurtzke, K., Halbach, T., Mueller, A., Ritter, S., Muschiolik, G., Scherze, I., Jahreis, G., Schubert, R. (2006). Process for manufacture of a nutritionally improved mixed dairy product, such as yoghurt or cheese, and the mixed milk product produced, Patent Number: DE 10 2004 052 061 A1.Search in Google Scholar

38. Imeson, A. (2009). Carrageenan, In: Handbook of hydrocolloids, ed. by Phillips, G.O., Williams, P.A. (Eds.). Woodhead Publishing Limited, 87-102Search in Google Scholar

39. Jacobsen, C. (2008). Omega-3 in food emulsions: overview and case studies. Agrofood Industry Hitech, 19, 5, 9-12.Search in Google Scholar

40. Jacobsen, C., Let, M., Nielsena, N., Meyer, A. (2008). Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation. Trends in Food Science & Technology, 19, 76 - 93.10.1016/j.tifs.2007.08.001Search in Google Scholar

41. Jopling, D. (2009). Omega-3 in foods: the story so far, Food Science and Technology, 23, 3, 40 - 41.Search in Google Scholar

42. Kastner, U., Hoffmann, H., Donges, R., Hilbig J. (1997). Structure and solution properties of sodium carboxymethyl cellulose. Colloids Surf A: Physicochem Eng Asp, 123, 307–328.10.1016/S0927-7757(96)03786-7Search in Google Scholar

43. Kjaergaard, O.G. (2001). Multiple-core encapsulation: Prilling. In: Microencapsulation of Food Ingredients. By Vilstrup, P. (Ed.), Leatherhead Publishing, Surrey, 197–214.Search in Google Scholar

44. Kolanowski, W., Weissbrodt, J. (2007), Sensory quality of dairy products fortified with fish oil, International Dairy Journal, 17, 10, 1248-1253.10.1016/j.idairyj.2007.04.005Search in Google Scholar

45. Kostov, G. (2015), Intensification of fermentation processes with immobilized biocatalysts, DSc thesis, Plovdiv, p.307.Search in Google Scholar

46. Lee, D. (2004). Dairy products: milking the functional way, Asia Pacific Food Industry, 16, 5, 46-48.Search in Google Scholar

47. Leenen, E.J.T.M. (2001). Description of support material, In: Immobilized cells, Wijfels, R.H. (Ed.). Springer, 6-14Search in Google Scholar

48. Let, M., Jacobsen, C. (2006). Preventing oxidation in milk enriched with omega-3 fatty acids, Lipid Technology, 18, 4, 77-81.Search in Google Scholar

49. Let, M., Jacobsen, C., Meyer, A. (2005). Sensory stability and oxidation of fish oil enriched milk is affected by milk storage temperature and oil quality, International Dairy Journal, 15, 173-182.10.1016/j.idairyj.2004.06.003Search in Google Scholar

50. Livney, Y. D. (2008). Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food. In: Delivery and controlled release of bioactives in foods and nutraceuticals. Garty, N. (Ed.), Woodhead, Cambridge, UK, 234-250.Search in Google Scholar

51. Lobato-Calleros, C., Robles-Martinez, J., Caballero-Perez, J., Aguirre-Mandujano, E., Vernon-Carter, E. (2001). Fat replacers in low-fat Mexican Manchego cheese, Journal of Texture Studies, 32, 1-14.10.1111/j.1745-4603.2001.tb01030.xSearch in Google Scholar

52. Lopez da Silva, J.A., Rao, M. A. (2006). Pectins: Structure, functionality, and uses. In: Food polysaccharides and their applications, Stephen, A.M., Phillips, G. O., Williams, P. A. (Eds.), 2nd edn. Taylor & Francis, Boca Raton, FL, 353–411.Search in Google Scholar

53. Lu-E. S., Zhen-Hua, L., Dan-Ting, L., Min, X., Huai-Yu, C., Zhi-Liang, Z., Zhen-Xing, T. (2013). Encapsulation of probiotic Lactobacillus bulgaricus in alginate – milk microspheres and evaluation of the survival in imulated gastrointestinal conditions. Journal of food engineering, 117, 99-104.10.1016/j.jfoodeng.2013.02.012Search in Google Scholar

54. May, C.D. (2000). Pectins. In: Handbook of hydrocolloids. Phillips, G.O., Williams., P. A. (Eds.). Woodhead Publishing Limited, Cambridge, England, 169–188.Search in Google Scholar

55. McClements, D.J. (2005). Food Emulsions. Principles, practices and techniques. CRC Press, Boca Raton.Search in Google Scholar

56. McIntosh, G., Roupas, P., Royle, P. (2006). Cheese, omega-3 fatty acids, conjugated-linoleic acid and human health. Australian Journal of Dairy Technology, 61, 2, 142-146.Search in Google Scholar

57. Melvik, J.E., Dornish, M. (2004). Alginate as a carrier for cell immobilization. In: Fundamentals of cell immobilization biotechnology, Focus on Biotechnology, Nedovic, V. Willaert, R. (Eds.). Kluwer Academic Publishers, 33-51.Search in Google Scholar

58. Murphy, P. (2000). Starch. In: Handbook of hydrocolloids. Phillips, G.O., Williams., P. A. (Eds.). Woodhead Publishing Limited, Cambridge, England, pp 41–65.Search in Google Scholar

59. Nielsen, N., Debnath, D., Jacobsen, C. (2007). Oxidative stability of fish oil enriched drinking yoghurt. International Dairy Journal, 17, 1478 - 1485.10.1016/j.idairyj.2007.04.011Search in Google Scholar

60. Orozco-Villafuerte, J., Buendia-Gonzalez, J., Cruz-Sosa, F., Vernon-Carter, E. J. (2005). Increased mesquite gum formation in nodal explants cultures after treatment with a microbial biomass preparation. Plant Physiol Biochem, 43, 802–807.10.1016/j.plaphy.2005.07.005Search in Google Scholar

61. Parker, R., Ring, S. G. (2001). Aspects of the physical chemistry of starch. J Cereal Sci., 34, 1–17.10.1006/jcrs.2000.0402Search in Google Scholar

62. Petit, H., Dewhurst, R., Scollan, N., Proulx, J., Khalid, M., Haresign, W., Twagiramungu, H., Mann, G. (2002). Milk production and composition, ovarian function and prostaglandin secretion of dairy cows fed omega-3 fats, Journal of Dairy Science, 85, 4, 889-899.10.3168/jds.S0022-0302(02)74147-7Search in Google Scholar

63. Poncelet, D., Dulieu, C., Jacquot, M. (2001). Description of immobilisation procedures, In: Immobilized cells, Wijfels, R.H. (Ed.), Springer, 15-30Search in Google Scholar

64. Porzio, M. (2004). Flavor encapsulation: a convergence of science and art. Food Technology, 58, 7, 40–47.Search in Google Scholar

65. Puupponen–Pimia, R., Aura, A. M., Oksman–Caldentey, K. M., Myllarinen, P., Saarela, M. Mattila – Sandholm, T., Poutanen, K. (2002). Development of functional ingradients for gut health. Trends in food and science technology, 13, 3-11.10.1016/S0924-2244(02)00020-1Search in Google Scholar

66. 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.2012.12.022Search in Google Scholar

67. Reineccius, T.A., Reineccius, G. A., Peppard, T. L. (2005). The effect of solvent interactions on alpha-, beta-, and gamma-cyclodextrin flavor molecular inclusion complexes. J. Agric. Food Chem., 53, 388–392.10.1021/jf048871615656677Search in Google Scholar

68. Rinaudo, М. (2006). Chitin and chitosan: Properties and applications, Prog. Polym. Sci., 31, 603–632.10.1016/j.progpolymsci.2006.06.001Search in Google Scholar

69. Santos, S., Ressuriecao, S., Marques, R., Pintado, M. (2011). Encapsulation of natural flavors for use in dairy products, 11 th International congress on engineering and food process engineering in a changing world, 3, 2067–2069.Search in Google Scholar

70. Semo, E., Kesselman, E., Danino, D., Livney, Y. D. (2007). Casein micelle as a natural nano-capsular vehicle for nutraceuticals. Food hydrocoloids, 21, 936-942.10.1016/j.foodhyd.2006.09.006Search in Google Scholar

71. Shahidi, F.R., Regg, R. B. (1991). Encapsulation of the pre-formed cooked cured-meat pigment. J Food Sci, 56, 1500.10.1111/j.1365-2621.1991.tb08625.xSearch in Google Scholar

72. Singh, H., (2006). The milk fat globule membrane-a biophysical system for food applications. Current opinion in colloid & interface science, 11, 154-163.10.1016/j.cocis.2005.11.002Search in Google Scholar

73. Stolarzewicz, I., Biaіecka-Florjaсczyk, E., Majewska, E., Krzyczkowska J. (2011). Immobilization of yeast on polymeric supports, Chem. Biochem. Eng. Q., 25, 1, 135–144.Search in Google Scholar

74. Strand, B.L, Skjak-Braek, G., Gaserod, O. (2004). Microcapsule formulation and formation, In: Fundamentals of cell immobilization biotechnology, Focus on Biotechnology, Nedovic, V., Willaert, R. (Eds.). Kluwer Academic Publishers, 2004, 165-184.Search in Google Scholar

75. Strand, B.L, Morch, Y.A., Skjak-Braek, G. (2000). Alginate as immobilization matrix for cells, Minerva Biotec, 12, 223–233.Search in Google Scholar

76. Stratulata, I., Brittenb, M., Salmieria, S., Fustierb, P., St-Gelaisb, D., Champagne, C., Lacroix, M. (2014). Enrichment of cheese with bioactive lipophilic compounds. Journal of Functional Foods, 6, 48–59.10.1016/j.jff.2013.11.023Search in Google Scholar

77. Tampion, J., Tampion, M.D. (1987). Immobilized cells: Principles and Application, Cambridge University press, 77-108Search in Google Scholar

78. Vial, C., Thakur, R., Pérez Quintάns, A., Djelveh, G., Picgirard, L. (2006b). Continuous manufacturing of a light-textured foamed fresh cheese by dispersion of a gas phase. II. Influence of formation, Journal of Food Engineering, 77, 14 - 26.10.1016/j.jfoodeng.2005.06.016Search in Google Scholar

79. Vial, C., Thakur, R., Pérez Quintάns, A., Djelveh, G., Picgirard, L. (2006a), Continuous manufacturing of a light texture foamed fresh cheese by dispersion of a gas phase. I. Influence of process parameters, Journal of Food Engineering, 77, 1 - 13.10.1016/j.jfoodeng.2005.06.019Search in Google Scholar

80. Voragen, A.G.J., Pilnik, W., Thibault, J.-F., Axelos, M. A. V., Renard., C. M. (1995). Pectins. In: Food Polysaccharides and their applications. Stephen, A. M. (Ed.). Marcel Dekker, Inc, New York, 287–339.Search in Google Scholar

81. Wandray, C., Batrowiak, A., Harding, S. (2010). Materials for Encapsulation. In: Encapsulation Technologies for Food Active Ingredients and Food Processing, Zuidam, N.J., V.A. Nedovic (Eds.). Springer: Dordrecht, The Netherlands; 31–100.Search in Google Scholar

82. Whelan, J., Rust, C. (2007). Innovative dietary sources of n-3 fatty acids, Annual Review of Nutrition, 26, 75-103.10.1146/annurev.nutr.25.050304.09260516848701Search in Google Scholar

83. Wurzburg, O.B. (1995). Modified starches. In: Food Polysaccharides and their applications. еd. By Stephen, A.M. (Ed.). Marcel Dekker, Inc, New York, 67–97.Search in Google Scholar

84. Wurzburg, O.B. (2006). Modified starches. In: Food polysaccharides and their applications, ed. by Stephen, A.M., Phillips, G. O., Williams, P. A. (Eds.). 2nd edn. Taylor & Francis, Boca Raton, FL, 87–118.10.1201/9781420015164.ch3Search in Google Scholar

85. Zambiazi, R., Przybylski, R., Zambiazi, M., Mendonca, C. (2007). Fatty acid composition of vegetable oils and fats, Boletim do Centro de Pesquisa de Processamento de Alimentos, 25, 1, 111 - 120.10.5380/cep.v25i1.8399Search in Google Scholar

86. Zuidam, N.J., Shimoni, Е. (2010). Overview of microencapsulates for use in food products or processes and methods to make them. In: Encapsulation Technologies for Food Active Ingredients and Food Processing, ed. by Zuidam, N.J., Nedovic V.A. (Eds.), Springer: Dordrecht, The Netherlands. 3–30.Search in Google Scholar

eISSN:
2344-150X
Idioma:
Inglés
Calendario de la edición:
2 veces al año
Temas de la revista:
Industrial Chemistry, other, Food Science and Technology