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Fucoxanthin as an egg‐yolk colorant
Author(s) -
Bolton W.,
Booth E.,
Dewar W. A.,
Wells J. W.
Publication year - 1971
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740220707
Subject(s) - fucoxanthin , gelatin , yolk , extraction (chemistry) , chemistry , food science , botany , biology , chromatography , carotenoid , biochemistry
A simple method for the extraction of fucoxanthin from seaweed has been developed. Fucoxanthin, dispersed in gelatin, enhanced the colour of egg‐yolks when fed to laying hens.
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