Chemical Stability of the Lipid Phase in Concentrated Beverage Emulsions Colored with Natural β-Carotene

The aim of this study was to examine the oxidation of selected plant oils in concentrated beverage emulsions colored with natural β-carotene. Carotenoid preparations obtained from carrots were dissolved in cold-pressed linseed oil, refined canola oil, and refined palm olein. Oxidative stability of t...

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Detalles Bibliográficos
Autores principales: Szterk, Arkadiusz, Roszko, Marek, Górnicka, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer-Verlag 2012
Materias:
Original Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3606518/
https://www.ncbi.nlm.nih.gov/pubmed/23539089
http://dx.doi.org/10.1007/s11746-012-2194-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3606518/
https://www.ncbi.nlm.nih.gov/pubmed/23539089
http://dx.doi.org/10.1007/s11746-012-2194-8

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