Lutein-enriched emulsion-based delivery systems: Impact of Maillard conjugation on physicochemical stability and gastrointestinal fate

Author:

Gumus Cansu EkinORCID,Davidov-Pardo Gabriel,McClements David Julian

Funder

Agriculture and Food Research Initiative

USDA

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference56 articles.

1. Dietary sources of lutein and zeaxanthin carotenoids and their role in eye health;Abdel-Aal el;Nutrients,2013

2. Control of the Maillard reaction in food systems;Ames;Trends in Food Science and Technology,1990

3. Thermal degradation kinetics of lutein, beta-carotene and beta-cryptoxanthin in virgin olive oils;Aparicio-Ruiz;Journal of Food Composition and Analysis,2011

4. Nutritionally important carotenoids as consumer products;Berman;Phytochemistry Reviews,2014

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

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