A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestion-Reference-Cited by-同舟云学术

A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestion

Published:2016 Issue:7 Volume:7 Page:3283-3294
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Rashidinejad Ali¹²³⁴⁵,Birch E. John¹²³⁴,Everett David W.⁵⁶⁴

Affiliation:

1. Department of Food Science

2. University of Otago

3. Dunedin 9054

4. New Zealand

5. Riddet Institute

6. Palmerston North 4442

Abstract

We incorporated nanoliposomal encapsulated green tea catechins into a full-fat hard cheese that was ripened at 8 °C for 90 days and underwent simulated gastrointestinal digestion.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00354K

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4. Epigallocatechin-3-gallate activates diacylglycerol kinase alpha via a 67 kDa laminin receptor: A possibility of galloylated catechins as functional food to prevent and/or improve diabetic renal dysfunctions

5. Catechins protect neurons against mitochondrial toxins and HIV proteins via activation of the BDNF pathway

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