Preparation and characterization of microencapsulated astaxanthin by dextrin and lecithin
碩士 === 國立臺灣海洋大學 === 食品科學系 === 104 === Astaxanthin is a strong anti-oxidant, but it becomes unstable in light, high temperature and high oxygen partial pressure. It oxidize easily and loses anti-oxidant capacity. In this study, 0.07 g/mL β-cyclodextrin and maltodextrin were used as the coating materi...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2016
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| Online Access: | http://ndltd.ncl.edu.tw/handle/n5f7g4 |