Heat and light colour stability of beverages coloured with a natural carotene emulsion: Effect of synthetic versus natural water soluble antioxidants

Food Research International

Volumn 65, Issue PB, 2014, Pages 149-155

  Mesnier, Xavier ^a   Gregory, Charlotte ^a   Fança Berthon, Pascale ^b   Boukobza, Fabienne ^a   Bily, Antoine ^b  

^a Naturex Ltd Overseal   (United Kingdom)

^b Givaudan SA   (Switzerland)

Author keywords

Ascorbic acid; Beverages; Carotenoids; Colour degradation kinetics; Emulsion; Natural colour; Rosmarinic acid; Stability

Indexed keywords

ANTIOXIDANTS; BEVERAGES; COLOR; CONVERGENCE OF NUMERICAL METHODS; DEGRADATION; EMULSIFICATION; EMULSIONS; ORGANIC ACIDS; PIGMENTS; STABILITY;

CAROTENOIDS; COLOUR DEGRADATION; COLOUR STABILITY; LIGHT STABILITY; NATURAL COLOUR; ROSEMARY EXTRACTS; ROSMARINIC ACID; SYNTHETIC ANTIOXIDANTS;

ASCORBIC ACID;

EID: 84909986968     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.06.025     Document Type: Article

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