Shelf life and delivery enhancement of vitamin C using chitosan nanoparticles
- Author
- ALISHAHI, A1 ; MIRVAGHEFI, A1 ; TEHRANI, M. R2 ; FARAHMAND, H1 ; SHOJAOSADATI, S. A3 ; DORKOOSH, F. A2 ; ELSABEE, Maher Z4
[1] Department of Fisheries and Environmental Sciences, Tehran University, Karaj, Iran, Islamic Republic of
[2] Department of Pharmaceutics, Tehran University of Medical Sciences, Tehran, Iran, Islamic Republic of
[3] Department of Chemistry and Engineering, The University of Tarbirt Modares, Tehran, Iran, Islamic Republic of
[4] Department of Chemistry, Faculty of Science, Cairo University, Cairo 12613, Egypt - Source
Food chemistry. 2011, Vol 126, Num 3, pp 935-940, 6 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Chitosan nanoparticles Controlled release Shelf life Vitamin C encapsulation
- Keyword (fr)
- Chitosane Conservation aliment Durée conservation Encapsulation Forme libération contrôlée Vitamine
- Keyword (en)
- Chitosan Food preservation Shelf life Encapsulation Controlled release form Vitamin
- Keyword (es)
- Quitosano Conservación alimento Tiempo conservación Encapsulación Forma liberación controlada Vitamina
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23838898
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.2010.11.086 
https://dx.doi.org/10.1016/j.foodchem.2010.11.086
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