Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.

Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems.

Solubilising astaxanthin in nanodispersion systems is a promising approach to incorporate astaxanthin into water-based food formulations. In this research, the chemical stabilities of astaxanthin nanodispersions diluted in orange juice and skimmed milk as model food systems and in deionised water as...

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Bibliographic Details
Main Authors: Anarjan, Navideh, Tan, Chin Ping
Format: Article
Language:English
English
Published: Elsevier 2013
Online Access:http://psasir.upm.edu.my/id/eprint/30454/
http://psasir.upm.edu.my/id/eprint/30454/1/Chemical%20stability%20of%20astaxanthin%20nanodispersions%20in%20orange%20juice%20and%20skimmed%20milk%20as%20model%20food%20systems.pdf

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