Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure

Functional Food Product Development

Volumn , Issue , 2010, Pages 24-38

  Mazzobre, M F ^a   Elizalde, B E ^a   dos Santos, C ^a   Cevallos, P A Ponce ^a   Buera, M P ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

, , CDs structure and properties; CD complexes colourless, non hygroscopic powders; CD storage conditions and water adsorption behavior storing dry formulations; CDs hydrophobic and hydrophilic interactions; CDs, cyclic oligomers of D glucopyranose discovery; Cyclodextrin inclusion complexes formation and characterisation; Encapsulated nutraceuticals release; Food ingredients Nanoencapsulation in amphiphilic cyclodextrins (CD); Retinol CD complexes protecting vitamin A content; Water adsorption isotherms and relative humidity

Indexed keywords

EID: 84885487709     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444323351.ch2     Document Type: Chapter

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