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Chapter 9

Thermal Degradation of β-Carotene in Food Oils

β-Carotene (β,β-carotene) is one of the most important and widely studied carotenoids with a strong red–orange colour. Chemically, β-carotene consists of eight isoprenoid units, which are joined in such a fashion that the arrangement of isoprenoid units is reversed at the centre of the molecule. The...
Print publication date: 30 Aug 2012
Copyright year: 2012
Print ISBN: 978-1-84973-368-7
PDF eISBN: 978-1-84973-550-6