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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Spremljeno u:
Bibliografski detalji
Izdano u:Food Technol Biotechnol
Glavni autori: Bušić, Arijana, Komes, Draženka, Belščak-Cvitanović, Ana, Vojvodić Cebin, Aleksandra, Špoljarić, Igor, Mršić, Gordan, Miao, Song
Format: Artigo
Jezik:Inglês
Izdano: University of Zagreb Faculty of Food Technology and Biotechnology 2018
Teme:
Original Scientific Papers
Online pristup: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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