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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| Hoofdauteurs: | , , , |
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| Formaat: | Online |
| Taal: | spa |
| Gepubliceerd in: |
Universidad Autónoma de Tamaulipas
2024
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| Online toegang: | https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1861 |
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