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  • 标题:カロチノイド色素の水性食品への応用 (第3報)
  • 本地全文:下载
  • 作者:寺崎 衛 ; 美間 博之 ; 藤田 栄一郎
  • 期刊名称:日本栄養・食糧学会誌
  • 印刷版ISSN:0287-3516
  • 电子版ISSN:1883-2849
  • 出版年度:1964
  • 卷号:17
  • 期号:3
  • 页码:195-198
  • DOI:10.4327/jsnfs1949.17.195
  • 出版社:Japanese Society of Nutrition and Food Science
  • 摘要:It was previously reported that β-carotene was dissolved in orange oil by heating at 100°C for 30 minutes and the resulted β-carotene-orange oil solution was emulsified for coloring of soft drinks. But the emulsion was used to a restricted field owing to its specific odor. The authors studied various solvents of β-carotene for wider applications. 1. β-carotene was dissolved by heating in esters of abietic acids to about 3%. 2. β-carotene in the abietate was stable in the absence of antioxidants. 3. Taste panel evaluations did not reveal any adverse flavor of the solvent.
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