Impact of Lipid Content on the Ability of Excipient Emulsions to Increase Carotenoid Bioaccessibility from Natural Sources (Raw and Cooked Carrots)

Food Biophysics

Volumn 11, Issue 1, 2016, Pages 71-80

  Zhang, Ruojie ^a   Zhang, Zipei ^a   Zou, Liqiang ^a   Xiao, Hang ^a   Zhang, Guodong ^a   Decker, Eric Andrew ^a,b   McClements, David Julian ^a,b  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Bioaccessibility; Carotenoids; Digestion; Excipient emulsion; Gastrointestinal; Nanoemulsion

Indexed keywords

EMULSIFICATION; PARTICLE SIZE; SLUDGE DIGESTION;

BIOACCESSIBILITY; CAROTENOIDS; GASTROINTESTINAL; GASTROINTESTINAL TRACT; LIPID CONCENTRATION; NANOEMULSION; PLANT CELL STRUCTURES; SMALL INTESTINE;

PIGMENTS;

EID: 84957429272     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-015-9418-z     Document Type: Article

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