Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product

The quality of the bread has been always an important issue and needs to be improved. Curcumin nanoemulsion provides an antioxidant and other nutritional value to the bakery products. Our aim was to determine the effect of curcumin nanoemulsions as a food additive on the quality and digestibility of...

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Detalles Bibliográficos
Autores principales: Bagale, Uday, Kadi, Ammar, Malinin, Artem, Potoroko, Irina, Sonawane, Shirish, Potdar, Shital
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9788881/
https://www.ncbi.nlm.nih.gov/pubmed/36569452
http://dx.doi.org/10.1155/2022/4784794

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9788881/
https://www.ncbi.nlm.nih.gov/pubmed/36569452
http://dx.doi.org/10.1155/2022/4784794

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