Physicochemical and release characterisation of garlic oil-β- cyclodextrin inclusion complexes

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1680-1685

  Wang, Jing ^a,b   Cao, Yanping ^a,b   Sun, Baoguo ^a,b   Wang, Chengtao ^a,b  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients   (China)

Author keywords

Cyclodextrin; Controlled release; Garlic oil; Inclusion complex; Water solubility

Indexed keywords

ACIDIC DISSOLUTION; ANALYTICAL TECHNIQUES; ANTIOXIDANT ACTIVITIES; CD COMPLEX; CHARACTERISATION; CONTROLLED RELEASE; FUNCTIONAL INGREDIENT; GARLIC OIL; INCLUSION COMPLEX; ORGANOSULPHUR COMPOUNDS; PHASE SOLUBILITY; PHYSICO-CHEMICAL STABILITY; RELEASE RATE; STABILITY CONSTANTS; TEMPERATURE RANGE; WATER SOLUBILITIES; WATER SOLUBILITY; X RAY DIFFRACTOMETRY;

DIFFERENTIAL SCANNING CALORIMETRY; DISSOLUTION; FOURIER TRANSFORMS; INFRARED SPECTROSCOPY; STOICHIOMETRY; X RAY DIFFRACTION ANALYSIS;

SOLUBILITY;

BETA CYCLODEXTRIN; GARLIC OIL; WATER;

ACIDITY; ARTICLE; COMPLEX FORMATION; DIFFERENTIAL SCANNING CALORIMETRY; DISSOLUTION; FOURIER TRANSFORM MASS SPECTROMETRY; INFRARED SPECTROSCOPY; SOLUBILITY; STOICHIOMETRY; TEMPERATURE; X RAY DIFFRACTION;

ALLIUM SATIVUM;

EID: 79953174877     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.036     Document Type: Article

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