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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

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