Nanoemulsions of β-carotene using a high-energy emulsification- evaporation technique

Journal of Food Engineering

Volumn 102, Issue 2, 2011, Pages 130-135

  Silva, Hélder D ^a   Cerqueira, Miguel A ^a   Souza, Bartolomeu W S ^a   Ribeiro, Clara ^a,b   Avides, Maria C ^a   Quintas, Mafalda A C ^a,c   Coimbra, Jane S R ^d   Carneiro Da Cunha, Maria G ^e   Vicente, António A ^a  

^a IBB   (Portugal)

^b Frulact SA   (Portugal)

^c UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^d FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^e Depto de Biol Cel e Ultraestrut   (Brazil)

Author keywords

Nanoemulsion; Size distribution; Storage stability; Carotene

Indexed keywords

EVAPORATION; FOOD STORAGE; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SIZE DISTRIBUTION; STABILITY;

FACTORIAL DESIGN; NANOEMULSION; NANOSCALE RANGES; PHYSICAL STABILITY; PROCESS PARAMETERS; PROCESSING CONDITION; STORAGE STABILITY; VOLUME-WEIGHTED MEANS;

EMULSIFICATION;

EID: 77957259372     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.08.005     Document Type: Article

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