Effect of drying, storage temperature and air exposure on astaxanthin stability from Haematococcus pluvialis
Author:
Funder
James Cook University–The University of Queensland Collaborative Research
Publisher
Elsevier BV
Subject
Food Science
Reference13 articles.
1. Profiling of carotenoids and antioxidant capacity of microalgae from subtropical coastal and brackish waters;Ahmed;Food Chemistry,2014
2. Algal astaxanthin—a potent molecule for good health;Bhattacharjee;Journal of Algal Biomass Utilization,2014
3. Carotenoids in aquaculture: Fish and crustaceans;Bjerkeng,2008
4. High-value products from microalgae—Their development and commercialisation;Borowitzka;Journal of Applied Phycology,2013
5. Thermal and pH stability of spray-dried encapsulated astaxanthin oleoresin from Haematococcus pluvialis using several encapsulation wall materials;Bustos-Garza;Food Research International,2013
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