Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham

In this study, a nanoemulsion formulation for encapsulating turmeric extract was developed and its physicochemical characteristics including particle diameter, zeta potential, polydispersity index, and stability were determined. The turmeric nanoemulsion (TE-NE) droplets exhibited small diameter (16...

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Detalles Bibliográficos
Autores principales: Kim, Seung Wook, Garcia, Coralia V., Lee, Bom Nae, Kwon, Ho Jeong, Kim, Jun Tae
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932933/
https://www.ncbi.nlm.nih.gov/pubmed/29725211
http://dx.doi.org/10.5851/kosfa.2017.37.6.889

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932933/
https://www.ncbi.nlm.nih.gov/pubmed/29725211
http://dx.doi.org/10.5851/kosfa.2017.37.6.889

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