Stabilization of astaxanthin in edible oils and its use as an antioxidant.

By A. R. Rao, R. Sarada, Gokare A. Ravishankar. 2007

116 citations recorded by the source corpus.

Subfields: Biochemistry, Plant Science, Renewable Energy, Sustainability and the Environment

View Paper: https://www.semanticscholar.org/paper/9309dc3a814726eb3ecb0352532c430193f2e11b

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In Biochemistry

1. Gokare A. Ravishankar

In Plant Science

1. Gokare A. Ravishankar

In Renewable Energy, Sustainability and the Environment

1. Sarada Ravi
2. Gokare A. Ravishankar

Citations in the corpus

• Extraction of shrimp astaxanthin with flaxseed oil: Effects on lipid oxidation and astaxanthin degradation rates (2010, background): “Rao, Sarada, and Ravishankar (2007) also reported reductions in astaxanthin concentrations at elevated heat processing temperatures.”
• Astaxanthin: Sources, Extraction, Stability, Biological Activities and Its Commercial Applications—A Review (2014, background): “Astaxanthin derived from Haematococcus and its stability in various edible oils was determined [48].”