Microencapsulation of L-5-methyltetrahydrofolic acid with ascorbate improves stability in baked bread products

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 1, 2013, Pages 247-254

  Liu, Yazheng ^a   Green, Timothy J ^a   Wong, Philip ^a   Kitts, David D ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BREAD BAKING; ENVIRONMENTAL CONDITIONS; MICROCAPSULES; MICROENCAPSULATION TECHNOLOGY; SODIUM ASCORBATE; TIME OF FLIGHT SECONDARY ION MASS SPECTROMETRY;

BAKERIES; CHEMICAL RESISTANCE; PACKAGING; PILOT PLANTS; SECONDARY ION MASS SPECTROMETRY; SODIUM; STABILITY;

ENCAPSULATION;

5 METHYLTETRAHYDROFOLIC ACID; 5-METHYLTETRAHYDROFOLATE; ASCORBIC ACID; TETRAHYDROFOLIC ACID DERIVATIVE;

ARTICLE; BREAD; CHEMISTRY; COLOR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY;

ASCORBIC ACID; BREAD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; SPECTROMETRY, MASS, SECONDARY ION; TETRAHYDROFOLATES;

EID: 84872109958     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304229b     Document Type: Article

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