Mostrar el registro completo del ítem
Talón-Argente, E.; Lampi, A.; Vargas, M.; Chiralt, A.; Jouppila, K.; González Martínez, MC. (2019). Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties. Food Chemistry. 295:588-598. https://doi.org/10.1016/j.foodchem.2019.05.115
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/143117
Título: | Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties | |
Autor: | Talón-Argente, Emmanuelle Lampi, Anna-Maija Jouppila, Kirsi | |
Entidad UPV: |
|
|
Fecha difusión: |
|
|
Resumen: |
[EN] The encapsulation of eugenol (E) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with oleic acid (OA) and chitosan (CH) was analysed in order to obtain antioxidant and ...[+]
|
|
Palabras clave: |
|
|
Derechos de uso: | Reserva de todos los derechos | |
Fuente: |
|
|
DOI: |
|
|
Editorial: |
|
|
Versión del editor: | https://doi.org/10.1016/j.foodchem.2019.05.115 | |
Código del Proyecto: |
|
|
Agradecimientos: |
The authors acknowledge the financial support provided by the Spanish Ministerio de Educacion y Ciencia (Projects AGL2013-42989-R and AGL2016-76699-R). Author Emma Talon thanks the Universitat Politecnica Valencia (UPV) ...[+]
|
|
Tipo: |
|