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Nano-encapsulation Efficiency of Lemon and Orange Peels Extracts on Cake Shelf Life
Lemon and Orange Peels Extracts Cake Shelf Life
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2016/6/2
Bioactive compounds of citrus fruit (Citrus unshiu) by-product such as orange and lemon peels extract were investigated. Antioxidant activity of orange and lemon peels extract were compared with BHT a...
Encapsulation of Curcumin in O/W Nanoemulsions and Its Bioaccessibility After In Vitro Digestion
Bioaccessibility Nanoemulsion In vitro digestion
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2014/10/22
The functional ingredient curcumin has a variety of biological and pharmacological actions, such as anti-tumor, anti-inflammatory, anti-virus, anti-oxidant, and anti-HIV properties coupled with low to...
Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin
microencapsulation bifidobacteria emulsifier partical size distribution size distribution
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2014/2/24
The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin in...
Enzyme Encapsulation with Crystal Transformation of Anhydrous Maltose or Anhydrous Trehalose
trehalose maltose encapsulation crystal transformation
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2008/4/20
The encapsulation of protein drugs in powdery forms is quite important in order to improve the stability, as well as to expand the application. When a protein solution is added to anhydrous sugars suc...
The Effect of Liposome Encapsulation of Chymosin Derived by Fermentation on Manchego Cheese Ripening
liposome encapsulation of chymosin Kluyveromyces heris Manchego cheese
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2008/3/19
The effect of liposome-encapsulated chymosin derived by fermentation (Kluyveromyces lactis) on Manchego cheese characteristics was investigated. Encapsulation efficiency was 12.6% when the enzyme was ...