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Double encapsulation of fucoxanthin using porous starch through sequential coating modification with maltodextrin and gum Arabic

This study aims to assess the effect of gum Arabic (GA), maltodextrin (MD), or their combination as a coating agent at different ratios (1/3, 1/5, and 1/7 w/w) to encapsulate fucoxanthin. For this purpose, fucoxanthin was initially extracted and purified from Sargassum angustifolium brown seaweed an...

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Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Food Sci Nutr
Prif Awduron: Oliyaei, Najme, Moosavi‐Nasab, Marzieh, Tamaddon, Ali Mohammad, Fazaeli, Mahboubeh
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: John Wiley and Sons Inc. 2020
Pynciau:
Mynediad Ar-lein:https://ncbi.nlm.nih.gov/pmc/articles/PMC7020259/
https://ncbi.nlm.nih.gov/pubmed/32148828
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1411
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