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Vitamins E, A and CoQ10 were encapsulated in two flaxseed oil emulsion formulations. Emulsions were stabilized with calcium caseinate in presence or absence of lecithin and used to standardize cheese milk. Cheese yield and retention rate of proteins, fats and bioactive components were determined. Quantification of bioactives and antioxidant properties of cheeses were performed up to 90days of storage...
Coenzyme Q 10 (CoQ 10 ) was encapsulated successfully in a nutraceutical formulation composed of calcium caseinate, flaxseed oil and lecithin. The effect of CoQ 10 on the physico-chemical stability of emulsions was compared to emulsions without CoQ 10 . According to ATR-FTIR analysis, emulsions were found to be more stable in the presence of CoQ 10 . The emulsion...
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