Interaction of curcumin and bixin with β-cyclodextrin: Complexation methods, stability, and applications in food

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 7, 2011, Pages 3348-3357

  Marcolino, Vanessa Aparecida ^a   Zanin, Gisella Maria ^b   Durrant, Lucia Regina ^c   Benassi, Marta De Toledo ^d   Matioli, Graciette ^b  

^a INSTITUTO FEDERAL DO PARANÁ   (Brazil)

^b STATE UNIVERSITY OF MARINGÁ   (Brazil)

^c UNIVERSITY OF CAMPINAS   (Brazil)

^d STATE UNIVERSITY OF LONDRINA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CD COMPLEX; CURCUMIN; FOOD APPLICATIONS; NATURAL COLORANTS; THERMOGRAVIMETRY ANALYSIS; WATER SOLUBILITIES;

COPRECIPITATION; DAIRY PRODUCTS; DIFFERENTIAL SCANNING CALORIMETRY; INDUSTRIAL APPLICATIONS; NUCLEAR MAGNETIC RESONANCE; RESONANCE; THERMOGRAVIMETRIC ANALYSIS;

COMPLEXATION;

BETA CYCLODEXTRIN; BETA CYCLODEXTRIN DERIVATIVE; BIXIN; CAROTENOID; CURCUMIN; FOOD DYE; YOGHURT;

CHEESE; CHEMISTRY; CONFERENCE PAPER; DRUG STABILITY; FOOD HANDLING; LIGHT; METHODOLOGY; PRECIPITATION;

BETA-CYCLODEXTRINS; CAROTENOIDS; CHEESE; CHEMICAL PRECIPITATION; CURCUMIN; DRUG STABILITY; FOOD COLORING AGENTS; FOOD TECHNOLOGY; LIGHT; YOGURT;

EID: 79953836681     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104223k     Document Type: Article

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