Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 527-531

  Anarjan, Navideh ^a   Tan, Chin Ping ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Astaxanthin nanodispersions; Bioavailability; Chemical stability; Orange juice; Skimmed milk

Indexed keywords

BIOAVAILABILITY; CELLULAR UPTAKE; DEIONISED WATERS; DILUTION FACTORS; MODEL FOODS; NANO-DISPERSIONS; ORANGE JUICE; SKIMMED MILK;

BIOCHEMISTRY; CHEMICAL STABILITY; FRUIT JUICES;

DEIONIZED WATER;

ASTAXANTHIN;

ARTICLE; CONTROLLED STUDY; DEGRADATION; DILUTION; DRUG STABILITY; FOOD; IN VITRO STUDY; MILK; ORANGE JUICE; PARTICLE SIZE; STORAGE;

ANIMALS; BEVERAGES; CATTLE; CITRUS SINENSIS; FOOD ADDITIVES; MILK; MODELS, THEORETICAL; XANTHOPHYLLS;

EID: 84875935334     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.012     Document Type: Article

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