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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer-Verlag
2012
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| 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 |