JOURNAL ARTICLE
Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types
Year: 2017 Journal: Food & Function Vol: 9 (1)Pages: 320-330 Publisher: Royal Society of Chemistry
Abstract
The bioaccessibility of β-carotene in beverage emulsions was enhanced by modifying the lipid composition of the dispersed phase.
Keywords:
Chemistry Food science Antioxidant Orange (colour) Carotene Emulsion beta-Carotene Chromatography Carotenoid Biochemistry
Metrics
41
Cited By
2.31
FWCI (Field Weighted Citation Impact)
50
Refs
0.84
Citation Normalized Percentile
Is in top 1%
Is in top 10%
Citation History
Topics
Antioxidant Activity and Oxidative Stress
Health Sciences → Medicine → Biochemistry
Edible Oils Quality and Analysis
Physical Sciences → Chemistry → Organic Chemistry
Phytochemicals and Antioxidant Activities
Health Sciences → Medicine → Biochemistry
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