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Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability
This study was carried out for extraction of soy isoflavones and entrapment of the isoflavones so obtained into whole milk via encapsulation techniques. Three different solvent (ethanol, methanol and acetonitrile) were used for the extraction of isoflavone using three stage of extraction. The extrac...
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| Published in: | Curr Res Food Sci |
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| Main Authors: | , |
| Format: | Artigo |
| Language: | Inglês |
| Published: |
Elsevier
2020
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| Subjects: | |
| Online Access: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7473357/ https://ncbi.nlm.nih.gov/pubmed/32914114 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.crfs.2019.12.003 |
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