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 (...
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| 主要な著者: | , |
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| フォーマット: | 論文 |
| 言語: | English English |
| 出版事項: |
Springer Verlag
2013
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/30462/1/Effects%20of%20storage%20temperature.pdf |
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