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  • 1
    Electronic Resource
    Electronic Resource
    Stabilization of ascorbic acid by microencapsulation in liposomes (1991)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 26 (1991), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ascorbic acid was encapsulated with high efficiency inside liposomes. In this form, its stability was enhanced compared to that in free aqueous solution, and particularly in the presence of a number of factors widespread in foods, which normally lead to its rapid degradation. Possible mechanisms for these stabilizing effects are discussed. Amongst other potential applications, these findings are relevant to the preservation of nutritional supplements of vitamin C in solution and to the development of naturally derived antioxidant systems for food protection.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1991.tb01988.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Accelerated ripening of cheese using liposome-encapsulated enzyme (1987)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 22 (1987), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Improved efficiency of liposome encapsulation of a cheese-ripening enzyme and increased retention of encapsulated enzyme by cheese curd are reported. The economy of enzyme usage for accelerating the rate of ripening of Cheddar cheese has been improved about 100-fold over previously reported methods. This has made feasible the use of microencapsulated enzymes for large-scale cheese production. Objective measurement of cheese ripening by proteolytic indices, and subjective evaluation of flavour quality and intensity by trained taste panels, indicate that cheeses are ripened by the microencapsulated enzyme in half the normal time. Investigations aimed at further improving the efficiency and commercial feasibility of the process are reported, and the possibility of using this technology for other aspects of food processing are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1987.tb00499.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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