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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Библиографические подробности
Главные авторы: Báez-Hernández, Erik Alberto, García-Díaz, Samuel, Galán-Méndez, Frixia, Acosta-Domínguez, Laura
Формат: Online
Язык:spa
Опубликовано: Universidad Autónoma de Tamaulipas 2024
Online-ссылка:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1861
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