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Enhanced bioavailability of curcumin nanoemulsions stabilized with phosphatidylcholine modified with medium chain fatty acids
ArticleAbstract: Background: Curcumin is a natural, oil-soluble polyphenolic compound with potent anticancer, anti-inPalabras claves:Bioavailability, curcumin, Enriched phosphatidylcholine, Medium chain fatty acids, Nanoemulsions, UltrasonicationAutores:Angélica A. Ochoa-Flores, Cavazos-Garduño A., García-Galindo H.S., Hernández-Becerra J.A., Sanchez-Otero M., Soto-Rodríguez I., Vernon-Carter E.J.Fuentes:scopusRipening changes of the chemical composition, proteolysis, and lipolysis of a hair sheep milk mexican manchego-style cheese: Effect of nano-emulsified curcumin
ArticleAbstract: The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-makingPalabras claves:curcumin, lipolysis, Manchego cheese, Pelibuey ewes, Proteolysis, RipeningAutores:Angélica A. Ochoa-Flores, Chay-Canul A.J., García-Galindo H.S., Hernández-Becerra J.A., Sardiñas-Valdés M., Velázquez-Martínez J.R.Fuentes:scopusPreparation and characterization of curcumin nanoemulsions obtained by thin-film hydration emulsification and ultrasonication methods
ArticleAbstract: Curcumin is a natural polyphenolic compound with potent anticancer, anti-inflammatory, and antioxidaPalabras claves:curcumin, Glycerol, Lecithin, Nanoemulsions, Thin-film hydration emulsification, UltrasonicationAutores:Angélica A. Ochoa-Flores, Cavazos-Garduño A., García-Galindo H.S., Hernández-Becerra J.A., Vernon-Carter E.J.Fuentes:scopusPhysicochemical And Sensory Properties Of Manchego-type Cheese Fortified With Nanoemulsified Curcumin
ArticleAbstract: The effect of incorporating nanoemulsified curcumin in Manchego-type cheese on its physicochemical aPalabras claves:Antioxidant activity, curcumin, Manchego-type cheese, Physicochemical properties, sheep milkAutores:Angélica A. Ochoa-Flores, Chay-Canul A.J., García-Galindo H.S., Hernández-Becerra J.A., Sardiñas-Valdés M., Velázquez-Martínez J.R.Fuentes:scopus