Effect of β-carotene on vitamin A light stability in fortified milk
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference21 articles.
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2. Effect of two antioxidants on the light stability of vitamin A in 2% fat milk;Berge;J. Dairy Sci.,1987
3. Possibilities of light-induced quality loss of milk;deMan;J. Inst. Can. Sci. Technol. Aliment.,1978
4. Light-induced destruction of vitamin A in milk;deMan;J. Dairy Sci.,1981
5. Influence of milk fat, milk solids, and light intensity on the light stability of vitamin A and riboflavin in lowfat milk;Gaylord;J. Dairy Sci.,1986
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1. Effect of package light transmittance on the vitamin content of milk, part 3: Fortified UHT low-fat milk;Packaging Technology and Science;2009-01
2. Stability of vitamin A in oil-in-water-in-oil-type multiple emulsions;Journal of the American Oil Chemists' Society;1999-02
3. Light-Oxidized Flavor Development and Vitamin A Degradation in Chocolate Milk;Journal of Food Science;1998-09
4. Vitamins in Milk and Milk Products;Advanced Dairy Chemistry Volume 3;1997
5. Influence of light transmittance of packaging materials on the shelf-life of milk and dairy products — a review;Food Packaging and Preservation;1994
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