Co-crystallization of zinc sulfate with sucrose: A promissory strategy to render zinc solid dosage forms more palatable

Journal of Food Engineering

Volumn 170, Issue , 2015, Pages 100-107

  López Córdoba, Alex ^a   Gallo, Loreana ^b   Bucalá, Verónica ^b   Martino, Miriam ^a   Navarro, Alba ^a,c  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DEL SUR   (Argentina)

^c UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Co crystallization; Encapsulation; Solid dosage form; Tablets; Zinc

Indexed keywords

ENCAPSULATION; MAGNESIUM POWDER; NANOCRYSTALLINE POWDERS; SUGAR (SUCROSE); WATER QUALITY; ZINC;

CHEMICAL INTERACTIONS; CO-CRYSTALLIZATIONS; CRYSTALLIZED POWDERS; ENCAPSULATION EFFICIENCY; MAGNESIUM STEARATE; OVERALL ACCEPTABILITY; SOLID DOSAGE FORMS; TABLETS;

POWDERS;

EID: 84952983855     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.09.024     Document Type: Article

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