Influence of emulsion droplet size on antimicrobial activity of interesterified Amazonian oils

Author:

Speranza Paula,Badan Ribeiro Ana Paula,Cunha Rosiane Lopes,Macedo Juliana Alves,Macedo Gabriela Alves

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Bioavailability of nanoparticles in nutrient and nutraceutical delivery;Acosta;Current Opinion in Colloid and Interface Science,2009

2. Scale-up production of zero-trans margarine fat using pine nut oil and palm stearin;Adhikari;Food Chemistry,2010

3. The antimicrobial activity of oil-in-water microemulsions is predicted by their position within the microemulsion stability zone;Al-Adham;The International Arabic Journal of Antimicrobial Agents,2012

4. Antibacterial and healing activities of buriti oil Mauritia flexuosa L;Batista;Ciencia Rural,2012

5. Triacylglycerol structure and interesterification of palmitic and stearic acid-rich fats: an overview and implications for cardiovascular disease;Berry;Nutrition Research Reviews,2009

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