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Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability

This study was carried out for extraction of soy isoflavones and entrapment of the isoflavones so obtained into whole milk via encapsulation techniques. Three different solvent (ethanol, methanol and acetonitrile) were used for the extraction of isoflavone using three stage of extraction. The extrac...

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Detalles Bibliográficos
Autores principales: Rahman Mazumder, Md. Anisur, Ranganathan, Thottiam Vasudevan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7473357/
https://www.ncbi.nlm.nih.gov/pubmed/32914114
http://dx.doi.org/10.1016/j.crfs.2019.12.003