Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications

Autores
Vélez, María Ayelén; Perotti, Maria Cristina; Hynes, Erica Rut; Marinez Ferez, Antonio
Año de publicación
2015
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
The objectives of the present work were to formulate liposomes containing omega-3 fatty acids to characterize them in size and morphology and to evaluate the effect of physical treatments (ultraturrax and sonication) in size distribution. In addition, the morphology of liposomes coated with whey or caseins from different milks (cow, sheep and goat) was characterized.
Fil: Vélez, María Ayelén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Marinez Ferez, Antonio. Universidad de Granada; España
5th Euro Global Summit and Expo on Food & Beverages
Granada
España
Omics International
Materia
LIPOSOMES
OMEGA 3 FATTY ACIDS
FORMULATION AND CHARACTERIZATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/268526
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Formulation and characterization of liposomes containing fatty acids omega-3 for food aplicationsVélez, María AyelénPerotti, Maria CristinaHynes, Erica RutMarinez Ferez, AntonioLIPOSOMESOMEGA 3 FATTY ACIDSFORMULATION AND CHARACTERIZATIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The objectives of the present work were to formulate liposomes containing omega-3 fatty acids to characterize them in size and morphology and to evaluate the effect of physical treatments (ultraturrax and sonication) in size distribution. In addition, the morphology of liposomes coated with whey or caseins from different milks (cow, sheep and goat) was characterized.Fil: Vélez, María Ayelén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Marinez Ferez, Antonio. Universidad de Granada; España5th Euro Global Summit and Expo on Food & BeveragesGranadaEspañaOmics InternationalOmics International2015info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectSimposioJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/268526Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications; 5th Euro Global Summit and Expo on Food & Beverages; Granada; España; 2015; 114-1142157-7110CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.walshmedicalmedia.com/conference-abstracts-files/2157-7110.S1.018_017.pdfinfo:eu-repo/semantics/altIdentifier/doi/10.4172/2157-7110.S1.018Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:43:30Zoai:ri.conicet.gov.ar:11336/268526instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:43:31.132CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications
title Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications
spellingShingle Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications
Vélez, María Ayelén
LIPOSOMES
OMEGA 3 FATTY ACIDS
FORMULATION AND CHARACTERIZATION
title_short Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications
title_full Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications
title_fullStr Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications
title_full_unstemmed Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications
title_sort Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications
dc.creator.none.fl_str_mv Vélez, María Ayelén
Perotti, Maria Cristina
Hynes, Erica Rut
Marinez Ferez, Antonio
author Vélez, María Ayelén
author_facet Vélez, María Ayelén
Perotti, Maria Cristina
Hynes, Erica Rut
Marinez Ferez, Antonio
author_role author
author2 Perotti, Maria Cristina
Hynes, Erica Rut
Marinez Ferez, Antonio
author2_role author
author
author
dc.subject.none.fl_str_mv LIPOSOMES
OMEGA 3 FATTY ACIDS
FORMULATION AND CHARACTERIZATION
topic LIPOSOMES
OMEGA 3 FATTY ACIDS
FORMULATION AND CHARACTERIZATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The objectives of the present work were to formulate liposomes containing omega-3 fatty acids to characterize them in size and morphology and to evaluate the effect of physical treatments (ultraturrax and sonication) in size distribution. In addition, the morphology of liposomes coated with whey or caseins from different milks (cow, sheep and goat) was characterized.
Fil: Vélez, María Ayelén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Marinez Ferez, Antonio. Universidad de Granada; España
5th Euro Global Summit and Expo on Food & Beverages
Granada
España
Omics International
description The objectives of the present work were to formulate liposomes containing omega-3 fatty acids to characterize them in size and morphology and to evaluate the effect of physical treatments (ultraturrax and sonication) in size distribution. In addition, the morphology of liposomes coated with whey or caseins from different milks (cow, sheep and goat) was characterized.
publishDate 2015
dc.date.none.fl_str_mv 2015
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Simposio
Journal
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/268526
Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications; 5th Euro Global Summit and Expo on Food & Beverages; Granada; España; 2015; 114-114
2157-7110
CONICET Digital
CONICET
url http://hdl.handle.net/11336/268526
identifier_str_mv Formulation and characterization of liposomes containing fatty acids omega-3 for food aplications; 5th Euro Global Summit and Expo on Food & Beverages; Granada; España; 2015; 114-114
2157-7110
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.walshmedicalmedia.com/conference-abstracts-files/2157-7110.S1.018_017.pdf
info:eu-repo/semantics/altIdentifier/doi/10.4172/2157-7110.S1.018
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Omics International
publisher.none.fl_str_mv Omics International
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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