Beta-Carotene Stability in Extruded Snacks Produced Using Interface Engineered Emulsions
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چکیده
منابع مشابه
Chemical Stability of the Lipid Phase in Concentrated Beverage Emulsions Colored with Natural β-Carotene
The aim of this study was to examine the oxidation of selected plant oils in concentrated beverage emulsions colored with natural β-carotene. Carotenoid preparations obtained from carrots were dissolved in cold-pressed linseed oil, refined canola oil, and refined palm olein. Oxidative stability of the lipids was examined with and without addition of the pigment to the oil/water (O/W) emulsion. ...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2015
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942912.2014.973963