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Protein matrices ensure safe and functional delivery of rosmarinic acid from marjoram (Origanum majorana) extracts |
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| Authors: | Elena Arranz Marisol Villalva Anilda Guri Elena Ortego-Hernández Laura Jaime Guillermo Reglero Susana Santoyo Milena Corredig |
| Affiliation: | 1. Department of Food Science, University of Guelph, Guelph, Canada;2. Department of Production and Characterization of Novel Foods. Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), CSIC, Madrid, Spain;3. Department of Food Science, University of Guelph, Guelph, Canada
R&D Department, Gay Lea Foods Co-operative Ltd, Guelph, Canada;4. Department of Production and Characterization of Novel Foods. Institute of Food Science Research (CIAL), Universidad Autónoma de Madrid (CEI UAM+CSIC), CSIC, Madrid, Spain Food Products for Precision Nutrition, IMDEA Food Institute, CEI UAM + CSIC, Madrid, Spain |
| Abstract: | |
| Keywords: | marjoram rosmarinic acid entrapment soy protein isolate caseins anti-inflammatory activity |
