Liposomes as vehicles for vitamins E and C: An alternative to fortify orange juice and offer vitamin C protection after heat treatment

Food Research International

Volumn 44, Issue 9, 2011, Pages 3039-3046

  Marsanasco, Marina ^a   Márquez, Andrés L ^a   Wagner, Jorge R ^a   del V Alonso, Silvia ^a   Chiaramoni, Nadia S ^a  

^a UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

Author keywords

Antioxidant vitamins; Encapsulation; Fortification; Liposome; Orange juice; Oxidative stability

Indexed keywords

AFTER-HEAT TREATMENT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT VITAMINS; BI-LAYER; CALCIUM IONS; CALCIUM STEARATE; CENTRIFUGATION PROCESS; DEHYDRATION-REHYDRATION; ENCAPSULATION EFFICIENCY; ESSENTIAL FATTY ACIDS; FOOD MODEL SYSTEMS; FORTIFICATION; LIPOSOMAL FORMULATION; MICROBIOLOGICAL STABILITY; NUTRITIONAL VALUE; ORANGE-JUICE; ORGANOLEPTIC CHARACTERISTICS; OXIDATIVE STABILITY; PEROXIDATION; PHOSPHATIDYLCHOLINE; PROTECTIVE EFFECTS; THIOBARBITURIC ACID; VITAMIN C;

CALCIUM; CENTRIFUGATION; CENTRIFUGES; DIALYSIS; ENCAPSULATION; FRUIT JUICES; LIPID BILAYERS; LIPOSOMES; OXIDATION RESISTANCE; PASTEURIZATION; PHOSPHOLIPIDS; STABILITY; STEARIC ACID; TRANSMISSION ELECTRON MICROSCOPY;

VITAMINS;

EID: 81155161931     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.025     Document Type: Article

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