Physical and light oxidative properties of eugenol encapsulated by molecular inclusion and emulsion-diffusion method

Food Research International

Volumn 42, Issue 1, 2009, Pages 148-156

  Choi, Mi Jung ^a   Soottitantawat, Apinan ^b   Nuchuchua, Onanong ^a   Min, Sang Gi ^c   Ruktanonchai, Uracha ^a  

^a NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^b CHULALONGKORN UNIVERSITY   (Thailand)

^c Konkuk University   (South Korea)

Author keywords

Cyclodextrin; Eugenol; Oxidation reaction; Polycaprolactone

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; DIFFUSION; EMULSIFICATION; ENCAPSULATION; GRAVIMETRIC ANALYSIS; LASER INTERFEROMETRY; OXIDATION; POLYCAPROLACTONE; SCANNING; SCANNING ELECTRON MICROSCOPY; THERMODYNAMIC PROPERTIES; THERMOGRAVIMETRIC ANALYSIS; TRANSMISSION ELECTRON MICROSCOPY;

ACTIVE SUBSTANCES; ATOMIC FORCES; DIFFUSION METHODS; ENCAPSULATION EFFICIENCIES; EUGENOL; HIGH STABILITIES; INCLUSION COMPLEXES; INCLUSION METHODS; MEAN SIZES; OXIDATION REACTION; OXIDATION STABILITIES; OXIDATIVE PROPERTIES; SIDE CHAINS; STORAGE TIMES; THERMAL PROPERTIES; ZETA-POTENTIAL;

DATA STORAGE EQUIPMENT;

EID: 58249086995     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.09.011     Document Type: Article

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