Thermal and oxidative stability of curcumin encapsulated in yeast microcarriers.
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DOI: 10.1016/j.foodchem.2018.08.121
Abstract: This study evaluated the effects of the intracellular constituents of yeast microcarriers on the thermal and oxidative stability of encapsulated curcumin. Intact yeast cells and plasmolyzed yeast, i.e. yeast cell wall particles (YCWPs), of Saccharomyces… read more here.
Keywords: oxidative stability; stability curcumin; thermal oxidative; yeast microcarriers ... See more keywords