Retention of β-carotene encapsulated in a trehalose-based matrix as affected by water content and sugar crystallization

Journal of Food Science

Volumn 67, Issue 8, 2002, Pages 3039-3045

  Elizalde, B E ^a   Herrera, M L ^a   Buera, M P ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Collapse; Crystallization; Encapsulation; Trehalose; carotene

Indexed keywords

EID: 0036812280     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08856.x     Document Type: Article

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47. The authors acknowledge financial support from Universidad de Buenos Aires (Ex 107) (Secretaria de Ciencia y Técnica), Agencia Nacional de Promoción Científica y Tecnológica (Project 06 5066 PICT 99) and from the International Foundation for Science (Sweden), projects E3066-1 and E2393-3F.