Flavonoid microparticles by spray-drying: Influence of enhancers of the dissolution rate on properties and stability

Journal of Food Engineering

Volumn 103, Issue 2, 2011, Pages 188-196

  Sansone, F ^a   Picerno, P ^a   Mencherini, T ^a   Villecco, F ^a   D'Ursi, A M ^a   Aquino, R P ^a   Lauro, M R ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

Antioxidant activity; Enhancers of the dissolution rate; Naringenin; Quercetin; Spray dried gastroresistant microparticles; Storage stability

Indexed keywords

ANTI-OXIDANT ACTIVITIES; ENHANCERS OF THE DISSOLUTION RATE; NARINGENIN; QUERCETIN; SPRAY-DRIED GASTRORESISTANT MICROPARTICLES; STORAGE STABILITY;

BIOCHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; DRYING; ENCAPSULATION; ESTERS; FATTY ACIDS; FLUORESCENCE MICROSCOPY; PARTICLE SIZE ANALYSIS; PHENOLS; STABILITY; STORAGE (MATERIALS); SURFACE ACTIVE AGENTS; X RAY DIFFRACTION; X RAY DIFFRACTION ANALYSIS;

DISSOLUTION;

EID: 78649490164     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.10.015     Document Type: Article

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