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The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification

  • Published:2017-07 Issue: Volume:205 Page:1-11
  • ISSN:0260-8774
  • Container-title:Journal of Food Engineering
  • language:en
  • Short-container-title:Journal of Food Engineering

Author:

Ilić Jelena D.,Nikolovski Branislava G.,Petrović Lidija B.,Kojić Predrag S.,Lončarević Ivana S.,Petrović Jovana S.

Funder

Ministry of Education and Science of the Republic of Serbia

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

1. Preparation of a water-in-oil-in-water (W/O/W) type microcapsules by a single-droplet-drying method and change in encapsulation efficiency of a hydrophilic substance during storage;Adachi;Biosci. Biotechnol. Biochem.,2003

2. Clarifying the real bioactive constituents of garlic;Amagase;J. Nutr.,2006

3. Impact of various sources of garlic and their constituents on 7,12-dimethylbenz[a]anthracene binding to mammary cell DNA;Amagase;Carcinogenesis,1993

4. Intake of garlic and bioactive components;Amagase;J. Nutr.,2001

5. Effect of garlic on cardiovascular disorders: a review;Banerjee;Nutr. J.,2002

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