Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions

Journal of Food Science

Volumn 81, Issue 3, 2016, Pages H769-H776

  Fu, Shishan ^a   Augustin, Mary Ann ^b   Sanguansri, Luz ^b   Shen, Zhiping ^b   Ng, Ken ^a   Ajlouni, Said ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b CSIRO   (Australia)

Author keywords

Buttermilk yogurt; Curcuminoids; in vitro bioaccessibility; Stability; Viscosity

Indexed keywords

CURCUMIN; PLANT EXTRACT; POWDER; SOLUTION AND SOLUBILITY; WATER; YOGHURT;

ANIMAL; BIOAVAILABILITY; CHEMISTRY; COMPARATIVE STUDY; CURCUMA; DIGESTION; DRUG DELIVERY SYSTEM; GASTROINTESTINAL TRACT; HUMAN; IN VITRO STUDY; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MILK; POWDER; SOLUBILITY; SOLUTION AND SOLUBILITY; VISCOSITY;

ANIMALS; BIOLOGICAL AVAILABILITY; CURCUMA; CURCUMIN; DIGESTION; DRUG DELIVERY SYSTEMS; GASTROINTESTINAL TRACT; HUMANS; IN VITRO TECHNIQUES; LACTOBACILLUS; MILK; PLANT EXTRACTS; POWDERS; SOLUBILITY; SOLUTIONS; VISCOSITY; WATER; YOGURT;

EID: 84959541467     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13235     Document Type: Article

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