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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Hindawi
2022
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| Materias: | |
| 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 |