Formulation, characterization and antimicrobial properties of black cumin essential oil nanoemulsions stabilized by OSA starch

Preparation of oil-in-water nanoemulsions has emerged as a subject of interest for the encapsulation of lipophilic functional ingredients to increase their stability and activity. In this study, black cumin essential oil nanoemulsions (BCO-NE) using different ratios of essential oil with canola and...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Sharif, Hafiz Rizwan, Abbas, Shabbar, Majeed, Hamid, Safdar, Waseem, Shamoon, Muhammad, Khan, Muhammad Aslam, Shoaib, Muhammad, Raza, Husnain, Haider, Junaid
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2017
Assuntos:
Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5603003/
https://ncbi.nlm.nih.gov/pubmed/28974821
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2800-8
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados