Curcuma particle size evolution by application of bead milling process and curcuminoids content determination
Author:
Affiliation:
1. Faculty of Technology, Department of Food Technology Tomas Bata University in Zlin Vavrečkova 5669 760 01 Zlin Czechia
2. Faculty of Science, Department of Physical Chemistry Palacky University Olomouc 17. Listopadu 1192/12 779 00 Olomouc Czechia
Abstract
Funder
Tomas Bata University in Zlin
Univerzita Palackého v Olomouci
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Reference38 articles.
1. Effect of SiC Nanoparticles Content and Milling Time on the Characteristics of Al/SiC Nanocomposite Powders Produced via Mechanical Milling
2. Separation and identification of curcuminoids in turmeric powder by HPLC using phenyl column;Ali I.;Analytical Methods: Advancing Methods and Applications,2014
3. Biological activities of curcuminoids, other biomolecules from turmeric and their derivatives – A review
4. Effect of high energy ball milling grinding on physico‐chemical, morphological and optical properties of Curcuma longa nanoparticles powders;Aman A.K.;International Journal of Pharmaceutical Sciences and Research,2018
5. Preparation and characterization of curcumin loaded cassava starch nanoparticles with improved cellular absorption;Athira G.K.;International Journal of Pharmacy and Pharmaceutical Sciences,2014
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