Effects of storage temperature, atmosphere and light on chemical stability of astaxanthin nanodispersions.
Astaxanthin, as a functional lipid, can be incorporated easily into different water-based food formulations in the form of a nanodispersion. In this study, astaxanthin nanodispersions were produced using different stabilizer systems, namely, polysorbate 20 (PS20), sodium caseinate (SC), gum arabic (...
Guardat en:
| Autors principals: | , |
|---|---|
| Format: | Article |
| Idioma: | English English |
| Publicat: |
Springer Verlag
2013
|
| Accés en línia: | http://psasir.upm.edu.my/id/eprint/30462/1/Effects%20of%20storage%20temperature.pdf |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
Sigues el primer a deixar un comentari!