Thermal degradation kinetics of lutein, β-carotene and β-cryptoxanthin in virgin olive oils

Journal of Food Composition and Analysis

Volumn 24, Issue 6, 2011, Pages 811-820

  Aparicio Ruiz, Ramón ^b   Mínguez Mosquera, M Isabel ^a   Gandul Rojas, Beatriz ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b Department of Food Science and Technology   (United States)

Author keywords

Arrhenius parameters; Carotenoids; Food analysis; Food composition; Isokinetic effect; Isomerization; Kinetics; Thermal degradation; Thermal stability; Virgin olive oil

Indexed keywords

EID: 80052295983     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2011.04.009     Document Type: Article

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