Potato protein- based carriers for enhancing bioavailability of astaxanthin

Author:

Edelman Ravit,Engelberg Shira,Fahoum Lulu,Meyron-Holtz Esther G.,Livney Yoav D.ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference61 articles.

1. Enhanced oral bioavailability of astaxanthin with droplet size reduction;Affandi;Food Science and Technology Research,2012

2. Astaxanthin: Sources, extraction, stability, biological activities and its commercial applications—a review;Ambati;Marine Drugs,2014

3. Colloidal astaxanthin: Preparation, characterisation and bioavailability evaluation‏;Anarjan;Elsevier,2012

4. The amino-acid composition of potato protein and of cooked potato;Borsook;Int. Congr. Anim. Husb. VII. Madrid,2019

5. The influence of culture time and passage number on the morphological and physiological development of caco-2 cells;Briske-Anderson;Experimental Biology and Medicine,1997

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