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Tomato Oil Encapsulation by α-, ß-, and γ-Cyclodextrins: A Comparative Study on the Formation of Supramolecular Structures, Antioxidant Activity, and Carotenoid Stability.
Durante, Miriana; Milano, Francesco; Caroli, Monica De; Giotta, Livia; Piro, Gabriella; Mita, Giovanni; Frigione, Mariaenrica; Lenucci, Marcello Salvatore.
Afiliación
  • Durante M; Institute of Sciences of Food Production (ISPA), CNR, Monteroni di Lecce, 73100 Lecce, Italy.
  • Milano F; Institute of Sciences of Food Production (ISPA), CNR, Monteroni di Lecce, 73100 Lecce, Italy.
  • Caroli M; Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Monteroni di Lecce, 73100 Lecce, Italy.
  • Giotta L; Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Monteroni di Lecce, 73100 Lecce, Italy.
  • Piro G; Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Monteroni di Lecce, 73100 Lecce, Italy.
  • Mita G; Institute of Sciences of Food Production (ISPA), CNR, Monteroni di Lecce, 73100 Lecce, Italy.
  • Frigione M; Department of Innovation Engineering, University of Salento, Via Arnesano, 73100 Lecce, Italy.
  • Lenucci MS; Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Monteroni di Lecce, 73100 Lecce, Italy.
Foods ; 9(11)2020 Oct 27.
Article en En | MEDLINE | ID: mdl-33121076
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Italia
Texto completo
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XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: Italia