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Stabilization of Curcumin Nanoemulsion for Food Application.

Joslin Elvira, Monis (2018) Stabilization of Curcumin Nanoemulsion for Food Application. [Student Project Report] (Submitted)

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Item Type: Student Project Report
Uncontrolled Keywords: curcumin, nanoemulsion, homogenization, ultrasonication, surfactant, PDI, particle size, zeta potential
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 18 Phytochemistry
600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jul 2018 04:19
Last Modified: 20 Jul 2018 04:19
URI: http://ir.cftri.com/id/eprint/13629

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