The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion

The current trend in dietary supplements and functional foods is the use of lipophilic bioactive compounds. The sea buckthorn (Hippóphae rhamnoídes) contains some such compounds: polyunsaturated fatty acids, tocopherols, and carotenoids. Lipophilic components are best distributed using oil-in-water...

Descripción completa

Detalles Bibliográficos
Autores principales: Tereshchuk, Lyubov V., Starovoitova, Ksenia V., Vyushinsky, Pavel A., Zagorodnikov, Konstantin A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332202/
https://www.ncbi.nlm.nih.gov/pubmed/35892810
http://dx.doi.org/10.3390/foods11152226

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9332202/
https://www.ncbi.nlm.nih.gov/pubmed/35892810
http://dx.doi.org/10.3390/foods11152226

Ejemplares similares