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The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves

The present study evaluates the potential of encapsulation of polyphenolic antioxidants from rosemary (Rosmarinus officinalis L.) leaves by combining emulsification and spray drying techniques. To stabilize the emulsions and prepare samples suitable for use in dry products, double emulsions encapsul...

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Foilsithe in:Food Technol Biotechnol
Main Authors: Bušić, Arijana, Komes, Draženka, Belščak-Cvitanović, Ana, Vojvodić Cebin, Aleksandra, Špoljarić, Igor, Mršić, Gordan, Miao, Song
Formáid: Artigo
Teanga:Inglês
Foilsithe: University of Zagreb Faculty of Food Technology and Biotechnology 2018
Ábhair:
Rochtain Ar Líne:https://ncbi.nlm.nih.gov/pmc/articles/PMC6399713/
https://ncbi.nlm.nih.gov/pubmed/30923446
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.56.04.18.5680
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