Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage

This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD, and kinetic parameters for carotenoid degradation...

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Veröffentlicht in:	FOODS 2022-02, Vol.11 (3)
Hauptverfasser:	Atencio, Sharmaine, Verkempinck, Sarah H.E, Reineke, Kai, Hendrickx, Marc, Van Loey, Ann
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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