Resveratrol entrapped niosomes as yoghurt additive

Food Chemistry

Volumn 170, Issue , 2015, Pages 281-287

  Pando, D ^a   Beltran M ^a   Gerone, I ^b   Matos, M ^a   Pazos, C ^a  

^a UNIVERSITY OF OVIEDO   (Spain)

^b ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

ANOVA; Factorial design; Functional food; Niosome; Resveratrol; Yoghurt

Indexed keywords

ANALYSIS OF VARIANCE (ANOVA); FOOD TECHNOLOGY; FUNCTIONAL FOOD; PHYSICAL CHEMISTRY;

DODECANOL; FACTORIAL DESIGN; FOOD GRADE; HYDRATION METHOD; NANODESIGN; NIOSOME; NIOSOMES; YOGHURT;

RESVERATROL;

FATTY ALCOHOL; FOOD ADDITIVE; LAURYL ALCOHOL; NIOSOME; RESVERATROL; SURFACTANT; YOGHURT; LIPOSOME; STILBENE DERIVATIVE;

ARTICLE; CHEMICAL STRUCTURE; CONTROLLED STUDY; DRUG DELIVERY SYSTEM; ELECTROPHORETIC MOBILITY; EXPERIMENTAL DESIGN; FACTORIAL DESIGN; FILM; FUNCTIONAL FOOD; HYDRATION; PHASE SEPARATION; SURFACE PROPERTY; ZETA POTENTIAL; CHEMISTRY; MEDICINAL CHEMISTRY; PROCEDURES;

CHEMISTRY, PHARMACEUTICAL; FUNCTIONAL FOOD; LIPOSOMES; STILBENES; YOGURT;

EID: 84906958467     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.082     Document Type: Article

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