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Effect of temperature, oxygen and light on the degradation of β-carotene, lutein and α-tocopherol in spray-dried spinach juice powder during storage

  • Published:2019-06 Issue: Volume:284 Page:188-197
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Syamila M.,Gedi M.A.,Briars R.,Ayed C.,Gray D.A.

Funder

Ministry of Education (Higher Education), Malaysia

Universiti Sains Islam Malaysia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Frying of potato chips in a blend of canola oil and palm olein: Changes in levels of individual fatty acids and tocols;Al-Khusaibi;International Journal of Food Science and Technology,2012

2. Relationship between the kinetics of β-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips;Bechoff;Food Chemistry,2010

3. Autoxidation of carotene and vitamin A. Influence of fat and antioxidants;Budowski;Archives of Biochemistry and Biophysics,1960

4. Spray drying of Spinach juice: Characterization, chemical composition, and storage;Çalışkan Koç;Journal of Food Science,2017

5. Spray dried spinach juice: powder properties;Çalışkan Koç;Journal of Food Measurement and Characterization,2018
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