Thermal protection of β-carotene in re-assembled casein micelles during different processing technologies applied in food industry

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1581-1587

  Sáiz Abajo, María José ^a   González Ferrero, Carolina ^a   Moreno Ruiz, Ana ^a   Romo Hualde, Ana ^a   González Navarro, Carlos J ^a  

^a CNTA   (Spain)

Author keywords

Carotene; Casein micelles; Nanoencapsulation; Thermal protection

Indexed keywords

CASEIN MICELLES; FOOD INDUSTRIES; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; LABILE COMPOUNDS; NANO-ENCAPSULATION; NANOMICELLES; PASTEURISATION; PROCESSING TECHNOLOGIES; PROTECTIVE EFFECTS; SELF-ASSEMBLY METHOD; THERMAL PROTECTION; VITAMIN A;

HYDROSTATIC PRESSURE; MICELLES; NANOSTRUCTURES;

CASEIN;

BETA CAROTENE; CASEIN;

ARTICLE; CONTROLLED STUDY; DEGRADATION; DOUGH; FOOD INDUSTRY; FOOD PROCESSING; FOOD SAFETY; HEAT TREATMENT; HYDROLYSIS; HYDROSTATIC PRESSURE; INSTRUMENT STERILIZATION; MICELLE; NONHUMAN; PARTICLE SIZE; PASTEURIZATION; THERMOSTABILITY; ULTRAVIOLET RADIATION; ZETA POTENTIAL;

BETA CAROTENE; CASEINS; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; HOT TEMPERATURE; MALUS; MICELLES; PRESSURE;

EID: 84873710829     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.016     Document Type: Article

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