Influences of storage time and temperature on the xanthophyll content of freeze-dried egg yolk

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1343-1348

  Wenzel, Michael ^a   Seuss Baum, Ingrid ^a   Schlich, Elmar ^b  

^a FULDA UNIVERSITY OF APPLIED SCIENCES   (Germany)

^b JUSTUS LIEBIG UNIVERSITY   (Germany)

Author keywords

Egg yolk; Freeze drying; Pasteurisation; Storage; Xanthophylls

Indexed keywords

EGG YOLKS; FREEZE-DRYING; PASTEURISATION; STORAGE; XANTHOPHYLLS;

ESTERS; LOW TEMPERATURE DRYING;

PASTEURIZATION;

BETA APO 8 CAROTENOIC ACID ETHYL ESTER; CANTHAXANTHIN; UNCLASSIFIED DRUG; XANTHOPHYLL; ZEAXANTHIN;

ARTICLE; EGG YOLK; FREEZE DRYING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROTEIN STABILITY; STORAGE; STORAGE TEMPERATURE;

EID: 77957019096     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.085     Document Type: Article

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