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Article ; Online: Black garlic particles as a natural pigment and emulsifier in a Pickering emulsion based low fat innovative mayonnaise: Improved rheology and bioactivity.

Vathsala, V / Saurabh, Vivek / Kumar Choupdar, Ganesh / Upadhyay, Neelam / Pal Singh, Sukhvinder / Dutta, Anirban / Kaur, Charanjit

Food research international (Ottawa, Ont.)

2023  Volume 173, Issue Pt 2, Page(s) 113484

Abstract: Black garlic is rich in brown pigments and Maillard reaction products are known for antioxidant activity and health promoting effects. In the present investigation, we report a facile strategy for fabricating low-fat innovative mayonnaise (IM) using ... ...

Abstract Black garlic is rich in brown pigments and Maillard reaction products are known for antioxidant activity and health promoting effects. In the present investigation, we report a facile strategy for fabricating low-fat innovative mayonnaise (IM) using black garlic particles (BGP) as a natural pigment, and a functional ingredient. Whey protein concentrate and high methoxyl pectin at optimized concentrations were utilized for fabricating an IM which served as a control. IM
MeSH term(s) Emulsions/chemistry ; Garlic ; Whey Proteins/chemistry ; Antioxidants ; Emulsifying Agents ; Pectins/chemistry ; Rheology
Chemical Substances Emulsions ; Whey Proteins ; Antioxidants ; Emulsifying Agents ; Pectins (89NA02M4RX)
Language English
Publishing date 2023-09-15
Publishing country Canada
Document type Journal Article
ZDB-ID 1111695-x
ISSN 1873-7145 ; 0963-9969
ISSN (online) 1873-7145
ISSN 0963-9969
DOI 10.1016/j.foodres.2023.113484
Shelf mark
Z 2972: Show issues
Database MEDical Literature Analysis and Retrieval System OnLINE

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