Characterization of Saccharomyces cerevisiae based microcarriers for encapsulation of black cumin seed oil: Stability of thymoquinone and bioactive properties


Karaman K.

Food Chemistry, vol.313, 2020 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 313
  • Publication Date: 2020
  • Doi Number: 10.1016/j.foodchem.2019.126129
  • Journal Name: Food Chemistry
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Keywords: Black cumin seed oil, Yeast, Encapsulation, Thymoquinone, Stability, Storage, OXIDATIVE STABILITY, MICROENCAPSULATION, ANTIOXIDANT, ACID, GLUTATHIONE, PROTEIN, CELLS
  • Erciyes University Affiliated: Yes