Chemical Stability of the Lipid Phase in Concentrated Beverage Emulsions Colored with Natural β-Carotene-Reference-Cited by-同舟云学术

Chemical Stability of the Lipid Phase in Concentrated Beverage Emulsions Colored with Natural β-Carotene

Published:2012-12-25 Issue:4 Volume:90 Page:483-491
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Am Oil Chem Soc

Author:

Szterk Arkadiusz¹,Roszko Marek²,Górnicka Ewa¹

Affiliation:

1. ; Department of Functional Food and Commodities, Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; 159 c Nowoursynowska Warsaw 02-776 Poland

2. ; Department of Food Analysis; Institute of Agricultural and Food Biotechnology; 36 Rakowiecka str. Warsaw 02-532 Poland

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1007/s11746-012-2194-8/fullpdf

Reference55 articles.

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3. Food Emulsions

4. Fat-crystal stabilised W/O emulsions for controlled salt release;Frasch-Melnik;J Food Eng,2010

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