Physical and chemical stability of β-carotene nanoemulsions during storage and thermal process-Reference-Cited by-同舟云学术

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Physical and chemical stability of β-carotene nanoemulsions during storage and thermal process

Published:2019-07 Issue: Volume:121 Page:229-237
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Borba Carina M.^ORCID,Tavares Millene N.,Macedo Luana P.,Araújo Gabriela S.,Furlong Eliana B.,Dora Cristiana L.,Burkert Janaína F.M.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile;Achir;Innovative Food Science and Emerging Technologies,2016

2. Kinetic study of β-carotene and lutein degradation in oils during heat treatment;Achir,2010

3. Development and stability evaluation of Astaxanthin nanoemulsion;Affandi;Asian Journal of Pharmaceutical and Clinical Research,2011

4. Thermal degradation kinetics of carotenoids and visual color of papaya puree;Ahmed;Journal of Food Science,2002

5. Nanoencapsulation of natural food colorants;Akhavan,2017

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4. Enhancement of skin localization of β-carotene from red fruit (Pandanus conoideus Lam.) using solid dispersion-thermoresponsive gel delivered via polymeric solid microneedles;International Journal of Pharmaceutics;2024-07

5. Peach Palm Fruit (Bactris gasipaes) Peel: A Source of Provitamin A Carotenoids to Develop Emulsion-Based Delivery Systems;ACS Omega;2024-06-18

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