Factors Influencing the Stability of Carotenoids in Oil-in-water Emulsions
Date of Award
Doctor of Philosophy (PhD)
Decker Eric A
Clydesdale Fergus M
McClements David Julian
carotenoid, emulsion, iron, lipid, lycopene, surfactant
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.
Boon, Caitlin Suzanne, "Factors Influencing the Stability of Carotenoids in Oil-in-water Emulsions" (2009). Dissertations. Paper 54.
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