Title
Factors Influencing the Stability of Carotenoids in Oil-in-water Emulsions
Date of Award
2-2009
Document Type
Dissertation
Degree Name
Doctor of Philosophy (PhD)
Degree Program
Food Science
First Advisor
Decker Eric A
Second Advisor
Clydesdale Fergus M
Third Advisor
McClements David Julian
Keywords
carotenoid, emulsion, iron, lipid, lycopene, surfactant
Subject Categories
Food Science
Abstract
Lycopene has recently received interest as an antioxidant in human tissues. These same antioxidant properties present challenges in preventing oxidative degradation within food products. In this research, degradation of lycopene in model emulsion systems was examined to better understand the chemical stability of this potential functional food ingredient.
Recommended Citation
Boon, Caitlin Suzanne, "Factors Influencing the Stability of Carotenoids in Oil-in-water Emulsions" (2009). Open Access Dissertations. Paper 54.
http://scholarworks.umass.edu/open_access_dissertations/54
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