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Volumn 7, Issue 3, 2016, Pages 1477-1482
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Bioavailability, rheology and sensory evaluation of fat-free yogurt enriched with VD3 encapsulated in re-assembled casein micelles
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Author keywords
[No Author keywords available]
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Indexed keywords
BIOCHEMISTRY;
BODY FLUIDS;
CASEIN;
ELASTICITY;
EMULSIFICATION;
EMULSIONS;
HYDROPHOBICITY;
MICELLES;
SENSORY ANALYSIS;
CASEIN MICELLES;
CLINICAL TRIAL;
DELIVERY SYSTEMS;
GLOBAL PROBLEMS;
NUTRACEUTICALS;
POLYSORBATE-80;
SYNTHETIC SURFACTANTS;
UV IRRADIATION;
DAIRY PRODUCTS;
CASEIN;
COLECALCIFEROL;
FOOD ADDITIVE;
MICELLE;
YOGHURT;
ADOLESCENT;
ADULT;
ANALYSIS;
BIOAVAILABILITY;
CHEMISTRY;
CONTROLLED STUDY;
FEMALE;
FLOW KINETICS;
FORTIFIED FOOD;
HUMAN;
MALE;
METABOLISM;
MICELLE;
MIDDLE AGED;
RANDOMIZED CONTROLLED TRIAL;
TASTE;
YOUNG ADULT;
ADOLESCENT;
ADULT;
BIOLOGICAL AVAILABILITY;
CASEINS;
CHOLECALCIFEROL;
FEMALE;
FOOD ADDITIVES;
FOOD, FORTIFIED;
HUMANS;
MALE;
MICELLES;
MIDDLE AGED;
RHEOLOGY;
TASTE;
YOGURT;
YOUNG ADULT;
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EID: 84961727462
PISSN: 20426496
EISSN: 2042650X
Source Type: Journal
DOI: 10.1039/c5fo01111f Document Type: Article |
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Times cited : (61)
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References (25)
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