University of Illinois Urbana-Champaign

The Impact of Processing Stages on Stability of Vitamin D3 fortified into Corn Flakes Using Nanoemulsions

Chen, Yuju; Martsch, Nick; Lopez, Emely; Feng, Hao; Andrade, Juan

Permalink

https://hdl.handle.net/2142/90108

Description

Title
The Impact of Processing Stages on Stability of Vitamin D3 fortified into Corn Flakes Using Nanoemulsions
Author(s)
  • Chen, Yuju
  • Martsch, Nick
  • Lopez, Emely
  • Feng, Hao
  • Andrade, Juan
Contributor(s)
Engeseth, Nicki
Issue Date
2016
Keyword(s)
  • nanoemulsion
  • vitamin D
  • corn flakes
Abstract
Explore the potential for using soy-based nanoemulsions to fortify corn flakes with vitamin D3. More specifically, we propose to evaluate the impact of processing on stability of vitamin D3 at various stages of corn flake production process.
Type of Resource
text
Language
en
Permalink
http://hdl.handle.net/2142/90108
Copyright and License Information
Copyright 2016 Chen Martsch Lopez Feng Andrade.

Owning Collections

Undergraduate Research Symposium 2016 PRIMARY