Improving antioxidant and antimicrobial properties of curcumin by means of encapsulation in gelatin through electrohydrodynamic atomization

Food Hydrocolloids

Volumn 70, Issue , 2017, Pages 313-320

  Gomez Estaca J ^a   Balaguer, M P ^a   Lopez Carballo G ^a   Gavara, R ^a   Hernandez Munoz P ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Antimicrobial; Antioxidant; Curcumin; Electrohydrodynamic atomization; Encapsulation; Gelatin

Indexed keywords

ATOMIZATION; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROHYDRODYNAMICS; ENCAPSULATION; ESCHERICHIA COLI; FLUORESCENCE MICROSCOPY;

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; ANTIMICROBIAL; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; BIOLOGICAL PROPERTIES; CURCUMIN; ELECTROHYDRODYNAMIC ATOMIZATION; GELATIN; POLYPHENOLS;

ANTIOXIDANTS;

EID: 85018494836     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.04.019     Document Type: Article

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