Resveratrol entrapped niosomes as yoghurt additive

Pando D., Beltran M., Gerone I., Matos M., Pazos C.

FOOD CHEMISTRY, cilt.170, ss.281-287, 2015 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 170
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.foodchem.2014.08.082
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.281-287
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

Nanodesign of niosomes containing resveratrol (RSV) was carried out using food-grade surfactants with dodecanol to stabilise the membrane. Niosomes were prepared using a modified thin film hydration method.