Inhibition of β-carotene degradation in oil-in-water nanoemulsions: Influence of oil-soluble and water-soluble antioxidants

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1036-1043

  Qian, Cheng ^a   Decker, Eric Andrew ^a   Xiao, Hang ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Carotene; Lactoglobulin; Ascorbic acid; Carotenoids; Coenzyme Q10; Degradation; Edta; Nanoemulsion; Stability; Tween; Vitamin E acetate

Indexed keywords

ASCORBIC ACIDS; CAROTENOIDS; COENZYME Q10; EDTA; LACTOGLOBULIN; NANOEMULSION; TWEEN; VITAMIN-E;

BIOCHEMISTRY; CONVERGENCE OF NUMERICAL METHODS; KETONES; ORGANIC ACIDS; PIGMENTS; VOLATILE FATTY ACIDS;

DEGRADATION;

ALPHA TOCOPHEROL; ASCORBIC ACID; BETA CAROTENE; BETA LACTOGLOBULIN; EDETIC ACID; POLYSORBATE 20; UBIDECARENONE;

ARTICLE; BIODEGRADATION; COLORIMETRY; CONTROLLED STUDY; NANOEMULSION; NANOENCAPSULATION; PARTICLE SIZE; PH; PHYSICAL CHEMISTRY; SOLUBILITY;

ANTIOXIDANTS; BETA CAROTENE; EMULSIONS; KINETICS; OILS; SOLUBILITY;

EID: 84865718133     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.085     Document Type: Article

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