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Get Free AccessThe essential oils normally had low physicochemical stability and low solubility in water. These facts limit their industrial applications in general and in food formulations particularly. This chapter characterizes the physicochemical properties and the antioxidant and antimicrobial activities of three encapsulated essential oils – guava leaf, yarrow and black pepper essential oils – in hydroxypropyl-β-cyclodextrin (HPβCD).
Jaruporn Rakmai, Benjamas Cheirsilp, A. Cid, Ana Torrado, Juan C. Mejuto, Jesus Simal Gandara (2018). Encapsulation of Essential Oils by Cyclodextrins: Characterization and EvaluationDOI: https://doi.org/10.5772/intechopen.73589,
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Type
Chapter in a book
Year
2018
Authors
6
Datasets
0
Total Files
0
Language
en
DOI
https://doi.org/10.5772/intechopen.73589
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