Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 580-588

  Cervantes Paz, Braulio ^a   Ornelas Paz, José de Jesús ^a   Pérez Martínez, Jaime David ^b   Reyes Hernández, Jaime ^b   Zamudio Flores, Paul Baruk ^a   Rios Velasco, Claudio ^a   Ibarra Junquera, Vrani ^c   Ruiz Cruz, Saúl ^d  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

^c UNIVERSIDAD DE COLIMA   (Mexico)

^d INSTITUTO TECNOLÓGICO DE SONORA   (Mexico)

Author keywords

Bioavailability; Carotenoid polarity; Emulsion; Lipid soluble pigments; Polysaccharide properties

Indexed keywords

EID: 84964862580     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.038     Document Type: Article

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