Formation and stability of shark liver oil loaded chitosan/calcium alginate capsules

Food Hydrocolloids

Volumn 18, Issue 5, 2004, Pages 865-871

  Peniche, C ^a   Howland, I ^b   Carrillo, O ^a   Zaldivar C ^a   Arguelles Monal W ^c  

^a UNIVERSITY OF HAVANA   (Cuba)

^b Centro de Investigaciones Medico Quirurgicas   (Cuba)

^c CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Alginate; Chitosan; Encapsulation; Shark liver oil

Indexed keywords

ALGINATE; ENCAPSULATION; POLYELECTROLYTES;

ALGINATE CAPSULES; ALGINATE SOLUTIONS; BUFFER SOLUTIONS; CALCIUM ALGINATE; CHITOSAN-ALGINATE POLYELECTROLYTE COMPLEXES; ENCAPSULATION EFFICIENCY; IN-VITRO; NO RELEASE; OIL CONTENTS; SHARK LIVER OIL;

CHITOSAN;

BUFFER; CALCIUM ALGINATE; CHITOSAN; ELECTROLYTE; OIL; PANCREATIN; TRIACYLGLYCEROL LIPASE;

ACIDITY; ALKALINITY; AQUEOUS SOLUTION; ARTICLE; COMPLEX FORMATION; CONTROLLED STUDY; DISPERSION; ENCAPSULATION; GELATION; IMMERSION; IN VITRO STUDY; LIVER; MOLECULAR DYNAMICS; NONHUMAN; PERMEABILITY; SHARK;

CHONDRICHTHYES;

EID: 3042540515     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.02.001     Document Type: Article

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