Development of a premix based on micellar casein for fortification of meat systems with vitamin A
A novel approach to the protection of unstable fat-soluble vitamins, using retinol as an example, is presented in this work. This method is based on introducing vitamin A molecules into casein micelles. Protective properties of micellar casein towards different forms of retinol (native vitamin and p...
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Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2024-04-01
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Series: | Теория и практика переработки мяса |
Subjects: | |
Online Access: | https://www.meatjournal.ru/jour/article/view/323 |
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