Protection of folic acid through encapsulation in mesoporous silica particles included in fruit juices

Food Chemistry

Volumn 218, Issue , 2017, Pages 471-478

  Ruiz Rico, María ^a   Pérez Esteve, Édgar ^a   Lerma García, María J ^a   Marcos, María D ^a,b   Martínez Máñez, Ramón ^a,b   Barat, José M ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b BIOMATERIALES Y NANOMEDICINA CIBER BBN   (Spain)

Author keywords

Bioaccessibility modification; Folic acid; Fruit juice; Mesoporous silica particles; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; FRUIT JUICES; FRUITS; MESOPOROUS MATERIALS; ORGANIC ACIDS; SILICA;

BIOACCESSIBILITY; BIOACTIVE MOLECULES; CONTROLLED RELEASE; FOLIC ACIDS; FOOD FORTIFICATION; FOOD PRODUCTION; LOSS OF EFFICIENCIES; MESOPOROUS SILICA PARTICLES;

FOOD STORAGE;

FOLIC ACID; MESOPOROUS SILICA NANOPARTICLE; VITAMIN; SILICON DIOXIDE;

APPLE JUICE; ARTICLE; CONFORMATION; CONTROLLED STUDY; DEGRADATION; FOOD INDUSTRY; FOOD SAFETY; HEAT TREATMENT; HIGH TEMPERATURE; LIGHT; MOLECULAR STABILITY; NANOENCAPSULATION; ORANGE JUICE; PH; SHELF LIFE; SOLUBILITY; STATIC ELECTRICITY; SYNTHESIS; ULTRAVIOLET RADIATION; X RAY POWDER DIFFRACTION; ZETA POTENTIAL; DRUG STABILITY; FOOD STORAGE; FORTIFIED FOOD; FRUIT AND VEGETABLE JUICE;

DRUG STABILITY; FOLIC ACID; FOOD STORAGE; FOOD, FORTIFIED; FRUIT AND VEGETABLE JUICES; SILICON DIOXIDE;

EID: 84988535759     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.097     Document Type: Article

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