Stability and release properties of curcumin encapsulated in Saccharomyces cerevisiae, β-cyclodextrin and modified starch

Food Chemistry

Volumn 125, Issue 3, 2011, Pages 913-922

  Paramera, Efstathia I ^a   Konteles, Spyros J ^b   Karathanos, Vaios T ^a  

^a HAROKOPIO UNIVERSITY   (Greece)

^b UNIVERSITY OF WEST ATTICA   (Greece)

Author keywords

Dissolution profile; Microencapsulation; Polyphenol; Synthetic gastric fluid; Yeast cells

Indexed keywords

DISSOLUTION PROFILES; MICROENCAPSULATION; POLYPHENOLS; SYNTHETIC GASTRIC FLUID; YEAST CELLS;

ATMOSPHERIC HUMIDITY; DEGRADATION; DISSOLUTION; ENCAPSULATION; FLUIDS; HEAT RESISTANCE; HEATING; OXIDATION; OXYGEN; PACKAGING; PHOTOCHEMICAL REACTIONS; STARCH;

YEAST;

BETA CYCLODEXTRIN; COLORING AGENT; CURCUMIN; INERT GAS; OXYGEN; STARCH;

ARTICLE; DEGRADATION KINETICS; DISSOLUTION; HEAT; HEAT TOLERANCE; HEATING; HIGH TEMPERATURE PROCEDURES; ISOTHERM; LIGHT; LOW TEMPERATURE; MICROCAPSULE; MICROENCAPSULATION; MOLECULAR STABILITY; NONHUMAN; PANCREAS JUICE; PHOTOCHEMISTRY; POWDER; SACCHAROMYCES CEREVISIAE; SIMULATION; STOMACH JUICE; THERMOSTABILITY; YEAST CELL;

SACCHAROMYCES CEREVISIAE;

EID: 78149414256     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.09.071     Document Type: Article

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