Heat and light colour stability of beverages coloured with a natural carotene emulsion: Effect of synthetic versus natural water soluble antioxidants

Author:

Mesnier Xavier,Gregory Charlotte,Fança-Berthon Pascale,Boukobza Fabienne,Bily Antoine

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Role of iron and hydroperoxides in the degradation of lycopene in oil-in-water emulsions;Boon;Journal of Agricultural and Food Chemistry,2009

2. Factors influencing the chemical stability of carotenoids in foods;Boon;Critical Reviews in Food Science and Nutrition,2010

3. Structure and properties of carotenoids in relation to function;Britton;The FASEB Journal,1995

4. Phenolic compounds and plant extracts protect paprika against UV-induced discoloration;Cuvelier;International Journal of Food Science & Technology,2005

5. Natural pigments: Carotenoids, anthocyanins, and betalains — Characteristics, biosynthesis, processing, and stability;Delgado-Vargas;Critical Reviews in Food Science and Nutrition,2000

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