Factors Influencing the Stability of Carotenoids in Oil-in-water Emulsions

Date of Award


Document Type

Open Access 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

Subject Categories

Food Science


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.

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