Most naturally occurring folate derivatives in foods are highly sensitive to temperature, oxygen, light, and their stability is affected by food processing conditions. Edible polysaccharides (hydrocolloids) were evaluated for folic acid encapsulation, both as single and mixed polymers as a way of increasing folic acid stability. Results obtained from the study demonstrate for the first time dietary incorporation of encapsulated folic acid using Cheddar cheese as the delivery vehicle mitigates against hyperhomocysteinemia and monocyte/macrophage adhesion in mice. / Doctor of Philosophy (PhD)
| Identifer | oai:union.ndltd.org:ADTP/235279 |
| Date | January 2006 |
| Creators | Madziva, Honest S., University of Western Sydney, College of Health and Science, School of Natural Sciences |
| Source Sets | Australiasian Digital Theses Program |
| Language | English |
| Detected Language | English |
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