Effect of drying, storage temperature and air exposure on astaxanthin stability from Haematococcus pluvialis

Food Research International

Volumn 74, Issue , 2015, Pages 231-236

  Ahmed, Faruq ^a   Li, Yan ^b   Fanning, Kent ^c   Netzel, Michael ^a   Schenk, Peer M ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b JAMES COOK UNIVERSITY   (Australia)

^c DEPARTMENT OF AGRICULTURE AND FISHERIES   (Australia)

Author keywords

Astaxanthin; Cost benefit analysis; Freeze drying; Haematococcus pluvialis; Spray drying

Indexed keywords

COST BENEFIT ANALYSIS; COST EFFECTIVENESS; DRYING; LOW TEMPERATURE DRYING; PROFITABILITY; SPRAY DRYING; THERMAL PROCESSING (FOODS);

AGE-RELATED MACULAR DEGENERATION; ASTAXANTHIN; FREEZE DRYING; HAEMATOCOCCUS PLUVIALIS; HEALTH BENEFITS; HEART FUNCTION; POST HARVESTING; STORAGE TEMPERATURES;

FOOD STORAGE;

ALGAE; HAEMATOCOCCUS PLUVIALIS;

EID: 84936946674     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.05.021     Document Type: Article

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