Product shelf life evaluation of an enriched yogurt drink containing an omega-3 nanoemulsion with enhanced bioavailability
نویسندگان
چکیده
منابع مشابه
Formulation and evaluation of Itraconazole nanoemulsion for enhanced oral bioavailability.
Itraconazole (ITR), an antifungal agent has poor bioavailability due to low aqueous solubility. The present investigation aimed at development of ITR nanoemulsion to enhance its oral bioavailability. ITR nanoemulsion was prepared using Capmul MCM C8 as oil, Pluronic F68 as co-surfactant and Cremophore EL as surfactant using high speed stirring, followed by probe sonication. Nanoemulsion with av...
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Background and Objectives: Edible coatings containing natural antimicrobial compounds are appropriate approaches to control the microbial growth and thus improve the quality and shelf-life of fresh, frozen and processed fish products. The aim of this study was to assess effects of aloe vera gel coating containing nanoemulsion of ginger essential oil to extend the shelf life of trout fillets du...
متن کاملProducing Omega-3 Enriched Eggs
As with traditional feed grains, the form in which flax seed is fed impacts egg production and hen performance (Choi et al. 1986, Vilarino et al. 1996). Flax seed form also affects the amount of omega-3 polyunsaturated fatty acid (PUFA) incorporated into the egg. Differences in the omega-3 content of eggs from laying hens fed whole versus milled flax seed have been reported, with many researche...
متن کاملan investigation into iranian teachers consistency and bias in evaluation of students writings
while performance-based language assessment has led to an increased authenticity and content validity in the practice of writing assessment, the reliability of ratings has become a major issue. research findings have shown different reactions by native english speaker (nes) and non-native english speaker (nns) teachers to students’ writings. the focus of this study is on investigating whether i...
The yogurt amino acid profile's variation during the shelf-life.
OBJECTIVE To analyze the yogurt amino acid profile starting from marketing through the whole shelf-life. The evaluation of the proteolytic activity of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, allows to deduce their vitality during the shelf-life period and within 45 days. METHODS Three types of full fats yogurts have been analyzed (a) natur...
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ژورنال
عنوان ژورنال: Proceedings of the Nutrition Society
سال: 2015
ISSN: 0029-6651,1475-2719
DOI: 10.1017/s0029665115002645