Stability and loss kinetics of lutein and β-carotene encapsulated in freeze-dried emulsions with layered interface and trehalose as glass former

Author:

Lim Aaron S.L.,Griffin Ciara,Roos Yrjö H.

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Kinetic study of β-carotene and lutein degradation in oils during heat treatment;Achir;European Journal of Lipid Science and Technology,2010

2. Thermal degradation kinetics of carotenoids and visual color of papaya puree;Ahmed;Journal of Food Science,2002

3. The science behind lutein;Alves-Rodrigues;Toxicology Letters,2004

4. Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers;Benjamin;Food Hydrocolloids,2012

5. Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods;Brennan;Trends in Food Science & Technology,2011

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