A new approach for the microencapsulation of curcumin by a spray drying method, in order to value food products
Curcumin has been incorporated for the development of new products with applicability in food, pharmaceutical and cosmetic fields. However, the poor solubility in aqueous systems and very high sensitivity are the main concerns that need to be overcome during storage and processing. Microencapsulatio...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Assuntos: | |
| Texto completo: | https://hdl.handle.net/10216/137315 |
| País: | Portugal |
| Oai: | oai:repositorio-aberto.up.pt:10216/137315 |