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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Sparad:
Bibliografiska uppgifter
I publikationen:Food Technol Biotechnol
Huvudupphovsmän: Bušić, Arijana, Komes, Draženka, Belščak-Cvitanović, Ana, Vojvodić Cebin, Aleksandra, Špoljarić, Igor, Mršić, Gordan, Miao, Song
Materialtyp: Artigo
Språk:Inglês
Publicerad: University of Zagreb Faculty of Food Technology and Biotechnology 2018
Ämnen:
Original Scientific Papers
Länkar: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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