Chemical stability of the lipid phase in concentrated beverage emulsions colored with natural β-carotene

JAOCS, Journal of the American Oil Chemists' Society

Volumn 90, Issue 4, 2013, Pages 483-491

  Szterk, Arkadiusz ^a   Roszko, Marek ^b   Górnicka, Ewa ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b State Research Institute   (Poland)

Author keywords

Chemiluminescence; Emulsion stability; Natural dye; O W emulsion

Indexed keywords

AMMONIUM THIOCYANATE; BEVERAGE EMULSIONS; CAROTENOID PIGMENTS; CHEMICAL COMPOSITIONS; EMULSION STABILITY; NATURAL DYE; O/W EMULSIONS; OXIDATIVE STABILITY;

BEVERAGES; CHEMILUMINESCENCE; DRYING OILS; EMULSIFICATION; EMULSIONS; LIPIDS; OXIDATION RESISTANCE; PIGMENTS;

PALM OIL;

BRASSICA NAPUS VAR. NAPUS; DAUCUS CAROTA;

EID: 84876193831     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-012-2194-8     Document Type: Article

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