The shelf life of vegetable carotenoids when stored in powdered form is severely affected by oxygen in the storage environment—an effect that has a big impact on the food industry, but that can be dramatically reduced by implementing optimized production processes. This is the clear finding of an elaborate study using the know-how and equipment of EQ BOKU, a facility that provides precision scientific instrumentation and expertise to members of the University of
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Source: Phys.org