Art

J-GLOBAL ID：201902235999329396   Reference number：19A1653755

β-Carotene solid dispersion prepared by hot-melt technology improves its solubility in water

ホットメルト技術により調製したβ-カロテン固体分散は水中での溶解度を改善する【JST・京大機械翻訳】

Author (7)： Ishimoto Kenji (Graduate School of Pharmaceutical Sciences, Osaka University, Suita, Osaka, Japan) ,  Miki Shohei (Graduate School of Pharmaceutical Sciences, Osaka University, Suita, Osaka, Japan) ,  Ohno Akane (Graduate School of Pharmaceutical Sciences, Osaka University, Suita, Osaka, Japan) ,  Nakamura Yuta (Graduate School of Pharmaceutical Sciences, Osaka University, Suita, Osaka, Japan) ,  Otani Shuichi (Graduate School of Pharmaceutical Sciences, Osaka University, Suita, Osaka, Japan) ,  Nakamura Mikihiko (Graduate School of Pharmaceutical Sciences, Osaka University, Suita, Osaka, Japan) ,  Nakagawa Shinsaku (Graduate School of Pharmaceutical Sciences, Osaka University, Suita, Osaka, Japan)
Material： Journal of Food Science & Technology  (Journal of Food Science and Technology)
Volume： 56  Issue： 7  Page： 3540-3546  Publication year： 2019 
JST Material Number： E0090C  ISSN： 0022-1155  CODEN： JFSTAB  Document type： Article
Article type： 短報  Country of issue： Germany, Federal Republic of (DEU)  Language： ENGLISH (EN)

Abstract/Point： β-Carotene is a member of the ...

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Thesaurus term： differential scanning calorimetry ,  *solubility(ratio) ,  optimization ,  water solubility ,  coloring matter ,  vegetable ,  carotenoid ,  emulsifying agent ,  cosmetic ,  emulsification ,  bioavailability ,  Citrus sinensis
Semi thesaurus term： 抗酸化剤 ,  *固形分 , 【Automatic Indexing@JST】

Author keywords (6)： β-Carotene ,  Emulsifier ,  Water solubility ,  Hot-melt technology ,  Solid dispersion ,  Amorphous

JST classification (2)： Food chemistry,nutritional value  (FJ01020J) ,  Vegetables and processed vegetable products  (FJ11020O)

Substance index (1)： β-Carotine

Terms in the title (7)： メルト ,  調製 ,  β-カロテン ,  固体分 ,  散は ,  水中 ,  溶解度