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Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage
This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD, and kinetic parameters for carotenoid degradation...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834637/ https://www.ncbi.nlm.nih.gov/pubmed/35159635 http://dx.doi.org/10.3390/foods11030485 |