Astaxanthin stability and color change of krill during subcritical water treatment
نویسندگان
چکیده
منابع مشابه
Direct Treatment of Isada Krill under Subcritical Water Conditions to Produce Seasoning with Shrimp-Like Flavour.
Characterization, sensory evaluation, and astaxanthin stability of isada krill under various subcritical water conditions were investigated to optimize the quality of krill extract and residue for producing food seasoning. Raw krill (82% wet basis moisture content) without additional water was treated in a pressure-resistant vessel for 10 min at a temperature range of 100-240 °C. The yield of w...
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Hydrolysis kinetics of astaxanthin esters and stability of astaxanthin of Haematococcus pluvialis during saponification.
The reaction kinetics for the hydrolysis of astaxanthin esters and the degradation of astaxanthin during saponification of the pigment extract from the microalga Haematococcus pluvialis were investigated. Different concentrations of sodium hydroxide in methanol were used for the saponification under nitrogen in darkness at ambient temperature (22 degrees C) followed by the analysis of astaxanth...
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Nutrients were extracted from corn stalks, peanut shells, de-oiled peanut meal, chicken manure, and sewage sludge by a subcritical water (SCW) hydrolysis reaction. Compared with the other feedstock, the aqueous phases extracted from de-oiled peanut meal showed the highest watersoluble organic carbon, amino acid, total nitrogen, and phosphorus contents. The effects of solution pH, final hydrothe...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2017
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-017-2742-1