𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Extraction of β-carotene produced from yeastRhodosporidiumsp. and its heat stability

✍ Scribed by Jong Kook Kim; Jung In Kim; Nam Keun Lee; Young Tae Hahm; Moo Yeol Baik; Byung Yong Kim

Book ID
106266503
Publisher
The Korean Society of Food Science and Technology
Year
2010
Tongue
English
Weight
436 KB
Volume
19
Category
Article
ISSN
1226-7708

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Stability of protein-stabilised β-carote
Stability of protein-stabilised β-carotene nanodispersions against heating, salts and pH
✍ Boon-Seang Chu; Sosaku Ichikawa; Sumiyo Kanafusa; Mitsutoshi Nakajima 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 490 KB

## Abstract **BACKGROUND:** Milk proteins are used in a wide range of formulated food emulsions. The stability of food emulsions depends on their ingredients and processing conditions. In this work, β‐carotene nanodispersions were prepared with selected milk‐protein products using solvent‐displacem

Supercritical fluid carbon dioxide extra
Supercritical fluid carbon dioxide extraction of α-and β-carotene from carrot (Daucus carota L.)
✍ Amitabh Chandra; Muraleedharan G. Nair 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 106 KB 👁 1 views

Carrots (Daucus carota L. var. Caro Pride) were extracted with supercritical fluid carbon dioxide (SFOC 2 ) under various combinations of pressures and solvent modifiers at 40°C and analysed for their ␣and ␤-carotene content by high pressure liquid chromatography. The SFCO 2 extraction at 40°C and 6