Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing
نویسندگان
چکیده
منابع مشابه
Self-microemulsifying formulation-based oral solution of coenzyme Q10.
The goal of our investigation was to develop oral solution of coenzyme Q10 (CoQ10) by using self-emulsifying systems. CoQ10 is practically insoluble in water. Therefore, it is difficult to develop oral solution of CoQ10. To solubilize CoQ10 and to develop it as oral solution, self-emulsifying systems consisted of oil, surfactant and co-surfactant were studied and using the self-emulsifying syst...
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چکیده ندارد.
15 صفحه اولHigh Pressure Processing and its Application in Cheese Manufacturing: A Review
Nowadays, high standard level of living has led to an increase in demand for foods which are minimally processed via high sensory and nutritional quality and also an extended shelf life. High pressure processing (HPP) is one of the techniques that was considered for food preservation at the first application in food industry. Pressures in the range of 300 to 650MPa have been found to affect the...
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در این پژوهش مسئله واگذاری ترافیک را از دید سیستم های دینامیکی فرمول بندی می کنیم.فرض کرده ایم که همه فاکتورهای وابسته در طول زمان ثابت باشند و تعادل کاربر را از طریق فرایند منظم روزبه روز پیگیری کنیم.دینامیک ترافیک توسط یک نگاشت بازگشتی نشان داده می شود که تکامل سیستم در طول زمان را نشان می دهد.پایداری تعادل و دامنه جذب را توسط مطالعه ویژگی های توپولوژیکی تکامل سیستم تجزیه و تحلیل می کنیم.پاید...
Water-soluble coenzyme Q10 formulation in presbycusis: long-term effects.
CONCLUSION These findings provide the basis for understanding the duration of the effect after the last use of the drug and encourage a larger clinical trial to collect additional evidence on the effect of coenzyme Q10 (CoQ10) in preventing the development of hearing loss in subjects with presbycusis. OBJECTIVES The aim of this study was to evaluate the long-term effects of a water-soluble fo...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2013
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2013.05.057