Solubilization of carotenoids from carrot juice and spinach in lipid phases: I. Modeling the gastric lumen

Lipids

Volumn 38, Issue 9, 2003, Pages 933-945

  Rich, Gillian T ^a   Bailey, Angela L ^a   Faulks, Richard M ^a   Parker, Mary L ^a   Wickham, Martin S J ^a   Fillery Travis, Annette ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

HYDROCARBONS; LIPIDS; SOLUBILITY;

BIOAVAILABILITY;

PIGMENTS;

CAROTENOID; LIPID; MEMBRANE PROTEIN; OLIVE OIL; PEPSIN A;

ARTICLE; BIOAVAILABILITY; CARROT JUICE; CHEMICAL STRUCTURE; DIGESTION; FRUIT JUICE; INTESTINE CELL; MODEL; NONHUMAN; PARTITION COEFFICIENT; PH; PROTEIN DENATURATION; SOLUBILIZATION; SPINACH; STOMACH ABSORPTION; VEGETABLE;

BIOLOGICAL AVAILABILITY; CAROTENOIDS; DAUCUS CAROTA; FROZEN FOODS; HYDROGEN-ION CONCENTRATION; LIPIDS; LUTEIN; MICROSCOPY, ELECTRON; MODELS, BIOLOGICAL; OSMOLAR CONCENTRATION; PEPSIN A; PLANT EXTRACTS; PLANT OILS; PLANT PROTEINS; SOLUBILITY; SPINACIA OLERACEA; STOMACH; SUSPENSIONS; TIME FACTORS;

DAUCUS CAROTA; SPINACIA OLERACEA;

EID: 0141884357     PISSN: 00244201     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11745-003-1147-0     Document Type: Article

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