[Study of methods of beta-carotene stabilization in powder concentrates for preparation of beverages].

Abstract

The data on stabilization of beta-carotene in 0.5% concentrate. The concentration of beta-carotene was analyzed by HPLC. The different available antioxidants allowed for using in food industry were tested as stabilizers. The methods of inserting of stabilizers in ready to use beta-carotene concentrate were developed. 

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Cite this paper

@article{Berketova1997StudyOM, title={[Study of methods of beta-carotene stabilization in powder concentrates for preparation of beverages].}, author={L V Berketova and V. B. Spirichev and E V Agapova}, journal={Voprosy pitaniia}, year={1997}, volume={2}, pages={10-1} }