Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state

Journal of the Science of Food and Agriculture

Volumn 91, Issue 14, 2011, Pages 2587-2593

  Ramoneda, Ximena A ^a   Ponce Cevallos, Peggy A ^a   Buera, María del Pilar ^a   Elizalde, Beatriz E ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

carotene retention; Encapsulation; Glass transition; Gum arabic

Indexed keywords

BETA CAROTENE; FOOD ADDITIVE; FOOD DYE; GELATIN; GUM ARABIC; MALTODEXTRIN; POLYMER; POLYSACCHARIDE; WATER;

ADSORPTION; ARTICLE; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; DESICCATION; DIET SUPPLEMENTATION; DIFFERENTIAL SCANNING CALORIMETRY; FOOD HANDLING; FREEZE DRYING; KINETICS; PHYSICAL PHENOMENA; PIGMENTATION; TEMPERATURE; TRANSITION TEMPERATURE;

ADSORPTION; BETA CAROTENE; CALORIMETRY, DIFFERENTIAL SCANNING; DESICCATION; FOOD ADDITIVES; FOOD COLORING AGENTS; FOOD HANDLING; FOOD, FORTIFIED; FREEZE DRYING; GELATIN; GUM ARABIC; KINETICS; MODELS, CHEMICAL; PHYSICAL PHENOMENA; PIGMENTATION; POLYMERS; POLYSACCHARIDES; TEMPERATURE; TRANSITION TEMPERATURE; WATER;

ACACIA SENEGAL;

EID: 80053894628     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4497     Document Type: Article

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