In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose
Mango peel is a rich source of phenolic compounds (PC), which can be used in food fortification. The use of water-in-oil-in-water (W1/O/W2) emulsions represents a potential strategy to encapsulate, protect and incorporate PC from mango peel into food products. Moreover, even though non-digestible bi...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | , , , |
| Format: | Artículo |
| Language: | en_US |
| Published: |
2019
|
| Subjects: | |
| Online Access: | https://doi.org/10.1039/C9FO01266D https://pubs.rsc.org/en/content/articlelanding/2019/fo/c9fo01266d/unauth#!divAbstract |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
