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Encapsulation of protease from Aspergillus oryzae and lipase from Thermomycess lanuginoseus using alginate and different copolymer type
Although the application of enzymes in food as a food processing aid and enzyme supplement is ofinterest and widely used, the enzymes can be easily deactivated or lose their activity due to many causessuch as pH and moisture ...
Microencapsulation of Saffron (Crocus sativus L.) Extract in Copolymer Complexes Using Extrusion Method
This study describes the preparation of alginate-chitosan and alginate-gelatin beads containing saffron components to be incorporated as additives in food products. This study evaluated the influence of incorporating ...