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Oxygen affects shelf life of veg carotenoids stored in powdered form
date:Aug 01, 2019
rofessor, Institute of Food Technology at the University of Natural Resources and Life Sciences, Vienna (BOKU), has investigated how this can now be better achieved for powder products through optimised production processes.

For the investigation, they used the cutting edge equipment available at EQ BOKU, which enables analysis of food technology process steps along entire production cycles.

Oxygen infiltration
The team made new discoveries concerning the way oxygen can infiltrate them. These

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