کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10603065 | 982430 | 2012 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
⺠Lipid oxidation of walnut oil (WO)-in-water beverage emulsions was studied. ⺠The main components of the emulsions were gum arabic, xanthan gum (XG) and WO. ⺠Response surface methodology (RSM) is used well to determine optimal conditions. ⺠Optimum formulation to maximize oxidative stability of the emulsions was obtained. ⺠Xanthan gum had a strong inhibition effect on the oxidation of WO in the emulsions.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 87, Issue 2, 15 January 2012, Pages 1611-1619
Journal: Carbohydrate Polymers - Volume 87, Issue 2, 15 January 2012, Pages 1611-1619
نویسندگان
Seyed Mohammad Taghi Gharibzahedi, Seyed Mohammad Mousavi, Manouchehr Hamedi, Faramarz Khodaiyan, Seyed Hadi Razavi,