Fortified beeswax oleogels: Effect of β-carotene on the gel structure and oxidative stability

Food and Function

Volumn 8, Issue 11, 2017, Pages 4241-4250

  Martins, Artur J ^a   Cerqueira, Miguel A ^b   Cunha, Rosiane L ^c   Vicente, António A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b INTERNATIONAL IBERIAN NANOTECHNOLOGY LABORATORY   (Portugal)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

COMPLEX NETWORKS; DIGITAL STORAGE; FOOD PRODUCTS; LAMELLAR STRUCTURES; OILS AND FATS; OXIDATION RESISTANCE; WAXES; X RAY DIFFRACTION; X RAY SCATTERING;

CRYSTAL POLYMORPHISM; CRYSTALLINE NETWORKS; LAMELLAR PHASIS; OXIDATIVE STABILITY; RADIUS OF GYRATION; RHEOLOGICAL PARAMETER; STRUCTURAL CONFORMATIONS; X-RAY DIFFRACTION MEASUREMENTS;

CRYSTAL STRUCTURE;

BETA CAROTENE; OLEOGELS; ORGANIC COMPOUND; PROPOLIS; WAX;

ANALYSIS; CHEMISTRY; FLOW KINETICS; FORTIFIED FOOD; OXIDATION REDUCTION REACTION; SMALL-AREA ANALYSIS; X RAY DIFFRACTION;

BETA CAROTENE; FOOD, FORTIFIED; ORGANIC CHEMICALS; OXIDATION-REDUCTION; RHEOLOGY; SMALL-AREA ANALYSIS; WAXES; X-RAY DIFFRACTION;

EID: 85034088312     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c7fo00953d     Document Type: Article

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