Registro:
Documento: |
Parte de libro
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Título: | Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure |
Autor: | Mazzobre, M.F.; Elizalde, B.E.; dos Santos, C.; Cevallos, P.A.P.; Buera, M.P. |
Filiación: | University of Buenos Aires, Industry Department, Ciudad Universitaria, Buenos Aires, Argentina
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Palabras clave: | α, β, γ CDs - structure and properties; CD complexes - colourless, non-hygroscopic powders; CD storage conditions and water adsorption behavior - storing dry formulations; CDs hydrophobic and hydrophilic interactions; CDs, cyclic oligomers of α-D-glucopyranose - discovery; Cyclodextrin inclusion complexes - formation and characterisation; Encapsulated nutraceuticals release; Food ingredients Nanoencapsulation in amphiphilic cyclodextrins (CD); Retinol-CD complexes - protecting vitamin A content; Water adsorption isotherms and relative humidity |
Año: | 2010
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Página de inicio: | 24
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Página de fin: | 38
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DOI: |
http://dx.doi.org/10.1002/9781444323351.ch2 |
Título revista: | Functional Food Product Development
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Título revista abreviado: | Funct. Food prod. Dev.
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Registro: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814051_v_n_p24_Mazzobre |
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Citas:
---------- APA ----------
Mazzobre, M.F., Elizalde, B.E., dos Santos, C., Cevallos, P.A.P. & Buera, M.P.
(2010)
. Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure. Functional Food Product Development, 24-38.
http://dx.doi.org/10.1002/9781444323351.ch2---------- CHICAGO ----------
Mazzobre, M.F., Elizalde, B.E., dos Santos, C., Cevallos, P.A.P., Buera, M.P.
"Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure"
. Functional Food Product Development
(2010) : 24-38.
http://dx.doi.org/10.1002/9781444323351.ch2---------- MLA ----------
Mazzobre, M.F., Elizalde, B.E., dos Santos, C., Cevallos, P.A.P., Buera, M.P.
"Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure"
. Functional Food Product Development, 2010, pp. 24-38.
http://dx.doi.org/10.1002/9781444323351.ch2---------- VANCOUVER ----------
Mazzobre, M.F., Elizalde, B.E., dos Santos, C., Cevallos, P.A.P., Buera, M.P. Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure. Funct. Food prod. Dev. 2010:24-38.
http://dx.doi.org/10.1002/9781444323351.ch2