Retention of β-Carotene Encapsulated in a Trehalose-based Matrix as Affected by Water Content and Sugar Crystallization
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08856.x/fullpdf
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1. FACTORS GOVERNING SURFACE MORPHOLOGY OF SPRAY-DRIED AMORPHOUS SUBSTANCES
2. Biological actions of carotenoids 1
3. Protein/Emulsifier Interactions
4. Determination of α– and β–Carotene in Fruit and Vegetables by High Performance Liquid Chromatography
5. Thermal Stability of Invertase in Reduced-Moisture Amorphous Matrices in Relation to Glassy State and Trehalose Crystallization
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