Year: 2015
Type: dissertation
Abstract: Curcuminoids are phenolic compounds with desirable therapeutic functions.There is an interest in the development of functional foods containing these bioactives.Curcuminoids have low aqueous solubility and high susceptibility to degradation.This may compromise v
Author: Shishan Fu
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W2287982942