IMBICE 05372
INSTITUTO MULTIDISCIPLINARIO DE BIOLOGIA CELULAR
Unidad Ejecutora - UE
artículos
Título:
Bioactive constituents in liposomes incorporated in orange juice as new functional food: thermal stability, rheological and organoleptic properties
Autor/es:
MARINA MARSANASCO; BARBARA PIOTRKOWSKI; VALERIA CALABRÓ; SILVIA DEL VALLE ALONSO; NADIA CHIARAMONI
Revista:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Editorial:
ASSOC FOOD SCIENT TECHN INDIA
Referencias:
Lugar: India; Año: 2015 vol. 52 p. 1 - 11
ISSN:
0022-1155
Resumen:
The objective was the design and the structural and functional characterization of bioactive compounds (BC) as functional food ingredients for a future industrial application in chocolate milk. Liposomes were made of soy phosphatidylcholine, containing BC (omega-3, omega-6, vitamin E) and encapsulating folic acid (FA). Stearic acid and calcium stearate were added as liposome stabilizers.
