Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry.

Novel food preservation methods, along with preservatives have been employed to prevent food products from spoilage. There is an increasing demand to substitute synthetic preservatives with natural bioactive compounds since they are safe and environmentally friendly. Bioactive compounds with functional and therapeutic properties are found in foods and have also beneficial physiological and immunological health effects.

Volatile compounds of Van Herby cheeses produced with raw and pasteurized milks from different species.

Levels of volatile compounds in Van herby cheeses manufactured from raw and pasteurized; 100 % ewes', 50 % ewes'+50 % cows' and mixture of 50 % ewes'+25 % cows'+25 % goats' milks were investigated over 180 days of ripening at 4 °C. The volatile compounds levels of herby cheese samples increased throughout the 180 days storage period. Samples produced from pasteurized milk showed lower volatile contents than their counterparts produced from raw milk.