Chemical stability and bioaccessibility of β-carotene encapsulated in sodium alginate o/w emulsions: Impact of Ca2+ mediated gelation

Food Hydrocolloids

Volumn 57, Issue , 2016, Pages 301-310

  Soukoulis, Christos ^a   Cambier, Sébastien ^a   Hoffmann, Lucien ^a   Bohn, Torsten ^a,b  

^a LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

^b LUXEMBOURG INSTITUTE OF HEALTH   (Luxembourg)

Author keywords

Bioavailability; Carotenoids; Degradation; In vitro digestion; Ionotropic gelation; Storage stability

Indexed keywords

ACTIVATION ENERGY; BIOCHEMISTRY; CHEMICAL STABILITY; DEGRADATION; EMULSIFICATION; EMULSIONS; FOOD STORAGE; SODIUM; SODIUM ALGINATE;

BIOACCESSIBILITY; BIOAVAILABILITY; CA 2+; CANOLA OIL; DEGRADATION RATE; IN-VITRO DIGESTIONS; O/W EMULSIONS; O=W EMULSIONS; OXIDATIVE DEGRADATION; STORAGE STABILITY;

CAROTENOIDS;

EID: 84958232317     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.02.001     Document Type: Article

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