Factors Influencing the Stability of Carotenoids in Oil-in-water Emulsions
This dissertation has been moved to the following series:
http://scholarworks.umass.edu/dissertations_1/69
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.
This paper has been withdrawn.