Stabilization of Curcumin Nanoemulsion for Food Application.

Joslin Elvira, Monis (2018) Stabilization of Curcumin Nanoemulsion for Food Application. [Student Project Report] (Submitted)

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Item Type:	Student Project Report
Uncontrolled Keywords:	curcumin, nanoemulsion, homogenization, ultrasonication, surfactant, PDI, particle size, zeta potential
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 18 Phytochemistry 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Jul 2018 04:19
Last Modified:	20 Jul 2018 04:19
URI:	http://ir.cftri.res.in/id/eprint/13629

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