Extraction of lycopene using a lecithin-based olive oil microemulsion

Food Chemistry

Volumn 272, Issue , 2019, Pages 568-573

  Amiri Rigi, Atefeh ^a   Abbasi, Soleiman ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

1 Propanol; 1 Propanol (PubChem CID: 1031); Acetone (PubChem CID: 180); Ethanol (PubChem CID: 702); Hexane (PubChem CID: 8058); Lecithin; Lycopene; Microemulsion; Olive oil; Soybean lecithin (PubChem CID: 57369748)

Indexed keywords

ACETONE; BIOCOMPATIBILITY; FRUITS; LECITHIN; MICROEMULSIONS; OLIVE OIL; SOLUBILITY; SOYBEAN OIL;

1-PROPANOL; DIFFERENT PROPORTIONS; EXTRACTION EFFICIENCIES; FOOD INDUSTRIES; LIPOPHILIC COMPOUNDS; LYCOPENES; NUTRACEUTICALS; PUBCHEM;

EXTRACTION;

LYCOPENE; OLIVE OIL; PHOSPHATIDYLCHOLINE; PROPANOL; WATER;

ARTICLE; ELECTRIC CONDUCTIVITY; EXTRACTION; FOOD INDUSTRY; HYDROLYSIS; MICROEMULSION; POMACEA; SOLUBILITY; THERMODYNAMICS; TOMATO; CHEMISTRY; EMULSION; ISOLATION AND PURIFICATION; SPECTROPHOTOMETRY;

1-PROPANOL; ELECTRIC CONDUCTIVITY; EMULSIONS; LECITHINS; LYCOPENE; OLIVE OIL; SOLUBILITY; SPECTROPHOTOMETRY; WATER;

EID: 85052131938     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.08.080     Document Type: Article

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