Incorporation of different curcumin nanostructures in a model food: evaluation of shelf-life and behaviour under digestion
Introduction. Curcumin is a lipophilic polyphenol compound widely known by its broad range of health-promoting activities. However, its application in food products is hindered by its poor solubility, quick degradation on aqueous solution and low bioavailability. One of the strategies to overcome th...
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| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2020
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| Texto completo: | http://hdl.handle.net/1822/76973 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/76973 |