Production and stability of water-dispersible astaxanthin oleoresin from Phaffia rhodozyma

International Journal of Food Science and Technology

Volumn 48, Issue 6, 2013, Pages 1243-1251

  Villalobos Castillejos, Fidel ^a   Cerezal Mezquita, Pedro ^b   Hernández De Jesús, Maria Lourdes ^a   Barragán Huerta, Blanca Estela ^a  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSIDAD DE ANTOFAGASTA   (Chile)

Author keywords

Astaxanthin oleoresin; Extraction; Optimisation; Phaffia rhodozyma; Stability

Indexed keywords

ASTAXANTHIN; ETHYL ACETATE EXTRACTION; EXTRACTION CONDITIONS; FIRST ORDER KINETICS; OPTIMISATIONS; PHAFFIA RHODOZYMA; RESPONSE SURFACE DESIGNS; WATER DISPERSIBLE;

CONVERGENCE OF NUMERICAL METHODS; EXTRACTION; OPTIMIZATION;

RESINS;

PHAFFIA RHODOZYMA;

EID: 84877618325     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12083     Document Type: Article

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