Oil matrix modulate the bioaccessibility of polyphenols: A study of salad dressing formulation with industrial broccoli by-products and lemon juice.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11890
Abstract: BACKGROUND The potential health promoting effects of polyphenols depend considerably on their bioaccessibility, which is affected by the presence of other nutrients in the diet including lipids. In the present study, several salad dressing formulations… read more here.
Keywords: salad dressing; industrial broccoli; lemon juice; bioaccessibility polyphenols ... See more keywords
Preparing spray-dried cholesterol free salad dressing emulsified with enzymatically synthesized mixed mono- and diglycerides from rice bran oil and glycerol
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04611-2
Abstract: A spray-dried cholesterol free salad dressing powder was developed using mixed mono- and diglycerides (MG–DG) as emulsifier. The optimum conditions for enzymatic synthesis of the MG–DG from rice bran oil (RBO) and glycerol (Gly) using… read more here.
Keywords: cholesterol free; salad dressing; spray dried; dried cholesterol ... See more keywords
Oxidative stability of the salad dressing enriched by microencapsulated phenolic extracts from cold-pressed grape and pomegranate seed oil by-products evaluated using OXITEST
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology International"
DOI: 10.1590/fst.57220
Abstract: Salad dressings type emulsions have more than 30% vegetable oil with a high level of unsaturated fatty acids. Oxidation is the main deterioration reaction determining the shelf life of the emulsions containing a high level… read more here.
Keywords: oil; salad dressing; shelf life; seed ... See more keywords