| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602087 | Food Chemistry | 2013 | 5 Pages |
Abstract
⺠First attempt to evaluate stability of lipid nanodispersion in real food systems. ⺠Chemical stability of astaxanthin nanodispersions in food systems were evaluated. ⺠Nanodispersed astaxanthin showed good stability in food system compared to control. ⺠Type of stabilisers had noticeable effect on astaxanthin degradation during storage. ⺠High cellular uptake of astaxanthin in nanodispersed form in skimmed milk.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Navideh Anarjan, Chin Ping Tan,