Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch
- Autor
- PARAMERA, Efstathia I1 ; KONTELES, Spyros J2 ; KARATHANOS, Vaios T1
[1] Laboratory of Food Chemistry, Biochemistry and Physical Chemistry. Department of Nutrition and Dietetics, Harokopio University, 70 El. Venizelou Ave., Kallithea, 176 71 Athens, Greece
[2] Laboratory of Food Microbiology, Department of Food Technology, Technological Educational Institute of Athens, 12 Ag. Spyridonos St., Egaleo, 122 10 Athens, Greece - Fuente
Food chemistry. 2011, Vol 125, Num 3, pp 913-922, 10 p ; ref : 3/4 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Campo Científico
- Food science technology
- Editor
- Elsevier, Kidlington
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Dissolution profile Microencapsulation Polyphenol Synthetic gastric fluid Yeast cells
- Palabra clave (fr)
- Acidité Amidon Curcumine Cyclodextrine Dissolution Levure Libération Liquide gastrique Microencapsulation Polyphénol Profil Propriété Qualité Saccharomyces cerevisiae Stabilité pH Ascomycota Fungi Glucide Polyoside
- Palabra clave (in)
- Acidity Starch Curcumin Cyclodextrin Dissolution Yeast Release Gastric juice Microencapsulation Polyphenol Profile Properties Quality Saccharomyces cerevisiae Stability pH Ascomycota Fungi Carbohydrate Polysaccharide
- Palabra clave (es)
- Acidez Almidón Curcumina Ciclodextrina Disolución Levadura Liberación Jugo gástrico Microencapsulación Polifenol Perfil Propiedad Calidad Saccharomyces cerevisiae Estabilidad pH Ascomycota Fungi Glúcido Poliósido
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B01 Starch and starchy product industries
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 23817604
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2010.09.071 
https://dx.doi.org/10.1016/j.foodchem.2010.09.071
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