A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions

Food manufacturers are interested in developing emulsion-based products into nutritional foods by using beneficial oils, such as fish oil and virgin coconut oil (VCO). In this study, the physicochemical properties of a VCO oil-in-water emulsion was investigated and compared to other commercial oil-i...

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Detalles Bibliográficos
Autores principales: Khor, Yih Phing, Koh, Soo Peng, Long, Kamariah, Long, Shariah, Ahmad, Sharifah Zarah Syed, Tan, Chin Ping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271104/
https://www.ncbi.nlm.nih.gov/pubmed/24988188
http://dx.doi.org/10.3390/molecules19079187

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271104/
https://www.ncbi.nlm.nih.gov/pubmed/24988188
http://dx.doi.org/10.3390/molecules19079187

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