Stability and bioavailability of lutein ester supplements from Tagetes flower prepared under food processing conditions

Journal of Functional Foods

Volumn 4, Issue 3, 2012, Pages 602-610

  Khalil, Mahmoud ^a   Raila, Jens ^a   Ali, Mostafa ^a   Islam, Khan M S ^a   Schenk, Regina ^b   Krause, Jens Peter ^c   Schweigert, Florian J ^a   Rawel, Harshadrai ^a  

^a UNIVERSITY OF POTSDAM   (Germany)

^b HUMBOLDT UNIVERSITY   (Germany)

^c BEUTH UNIVERSITY OF APPLIED SCIENCES   (Germany)

Author keywords

Bioavailability; Emulsion; Lutein ester; Stability; Tagetes; Whey protein

Indexed keywords

ASTERACEAE; TAGETES; TAGETES ERECTA; TAGETES LUCIDA; TAGETES PATULA;

EID: 84861704749     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2012.03.006     Document Type: Article

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