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Lithium-air batteries were thought promising in the 1970s as a potential power source for electric vehicles, offering energy densities that rival gasoline and significantly surpass conventional lithiu...
Nano-encapsulation Efficiency of Lemon and Orange Peels Extracts on Cake Shelf Life
Lemon and Orange Peels Extracts Cake Shelf Life
2016/6/2
Bioactive compounds of citrus fruit (Citrus unshiu) by-product such as orange and lemon peels extract were investigated. Antioxidant activity of orange and lemon peels extract were compared with BHT a...
Encapsulation of Curcumin in O/W Nanoemulsions and Its Bioaccessibility After In Vitro Digestion
Bioaccessibility Nanoemulsion In vitro digestion
2014/10/22
The functional ingredient curcumin has a variety of biological and pharmacological actions, such as anti-tumor, anti-inflammatory, anti-virus, anti-oxidant, and anti-HIV properties coupled with low to...
Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithin
microencapsulation bifidobacteria emulsifier partical size distribution size distribution
2014/2/24
The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin in...
无封装条件下牛奶存放质量电子鼻分析（Storage Quality Analysis of Milk in Non-encapsulation Condition Based on Electronic Nose）
牛奶 无封装 电子鼻 质量分析
2010/4/1
选用气敏传感器阵列动态响应中不同时刻的响应值来表征无封装牛奶测试样本，借助于主成分分析（PCA）、Fisher判别分析（FDA）研究了牛奶开封后不同存放天数的质量变化情况，并给出了最优表征区间。以最优表征区间响应值的平均值为样本的表征值，进行了牛奶质量的PCA、FDA分析。结果表明：无论是利用不同时刻的响应值或是平均值来表征样本，PCA、FDA均能鉴别出牛奶开封后的质量变化情况。因此，用电子鼻分析...
Enzyme Encapsulation with Crystal Transformation of Anhydrous Maltose or Anhydrous Trehalose
trehalose maltose encapsulation crystal transformation
2008/4/20
The encapsulation of protein drugs in powdery forms is quite important in order to improve the stability, as well as to expand the application. When a protein solution is added to anhydrous sugars suc...
The Effect of Liposome Encapsulation of Chymosin Derived by Fermentation on Manchego Cheese Ripening
liposome encapsulation of chymosin Kluyveromyces heris Manchego cheese
2008/3/19
The effect of liposome-encapsulated chymosin derived by fermentation (Kluyveromyces lactis) on Manchego cheese characteristics was investigated. Encapsulation efficiency was 12.6% when the enzyme was ...