Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration

Enrichment of olive oil with carotenoids from red pepper (Capsicum anuum L.) by enzymatic maceration

Carotenoids can be incorporated into edible vegetable oils through maceration. This improves the stability of carotenoids and the enrichment of oil, although the extraction efficiency is low. The objective of this work was to improve the process of enriching olive oil with carotenoids from red peppe...

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Bibliografiske detaljer
Main Authors:	Báez-Hernández, Erik Alberto, García-Díaz, Samuel, Galán-Méndez, Frixia, Acosta-Domínguez, Laura
Format:	Online
Sprog:	spa
Udgivet:	Universidad Autónoma de Tamaulipas 2024
Online adgang:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1861
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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