文献
J-GLOBAL ID:201702250582785123
整理番号:17A1547227
キトサン-アルギン酸塩マイクロカプセル中にカプセル化されたトコトリエノールの安定性に及ぼす貯蔵とヨーグルトマトリックスの影響【Powered by NICT】
Effects of storage and yogurt matrix on the stability of tocotrienols encapsulated in chitosan-alginate microcapsules
著者 (9件):
Tan Phui Yee
(Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia)
,
Tan Tai Boon
(Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia)
,
Chang Hon Weng
(Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia)
,
Tey Beng Ti
(Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia)
,
Chan Eng Seng
(Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Bandar Sunway, Selangor, Malaysia)
,
Lai Oi Ming
(Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia)
,
Baharin Badlishah Sham
(Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia)
,
Nehdi Imededdine Arbi
(King Saud University, College of Science, Chemistry Department, Riyadh, Saudi Arabia)
,
Tan Chin Ping
(Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia)
資料名:
Food Chemistry
(Food Chemistry)
巻:
241
ページ:
79-85
発行年:
2018年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)