Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes

Background: Cyclodextrins (CDs) are able to enhance the solubility, stability and bioavailability of several bioactive hydrophobic compounds by complex formation. They can also be used for removal of undesired components (such as cholesterol, off-flavors or bitter components) present in foods. Altho...

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Detalles Bibliográficos
Autores principales:	dos Santos, C., Buera, M.P., Mazzobre, M.F.
Formato:	JOUR
Materias:	Cholesterol Cyclodextrin Phase solubility Stability constants beta cyclodextrin derivative cholesterol coordination compound food additive ligand phytosterol water adsorption article chemical phenomena chemistry diet supplementation differential scanning calorimetry food handling freeze drying heat kinetics phase transition solubility Adsorption beta-Cyclodextrins Calorimetry, Differential Scanning Coordination Complexes Food Additives Food Handling Food, Fortified Freeze Drying Hot Temperature Hydrophobic and Hydrophilic Interactions Kinetics Ligands Phase Transition Phytosterols Solubility Water
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00225142_v91_n14_p2551_dosSantos
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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