Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
نویسندگان
چکیده
منابع مشابه
antioxidant and antimicrobial activity of allium jesdianum extract
چکیده بررسی فعالیت ضد اکسیدانی و ضدمیکروبی عصاره گیاه بن سرخ (allium jesdianum) به کوشش: زهرا مقیمی هدف از این تحقیق بررسی میزان ترکیبات فنولی کل، ترکیبات فلاوونوئیدی کل، فعالیت ضداکسیدانی و ضدمیکروبی عصاره ی گیاه تازه و خشک بن سرخ بود. استخراج عصاره به روش های غوطه وری، استفاده از همزن مغناطیسی، دستگاه مایکروویو، امواج فراصوت و گرمادهی مقاومتی و با استفاده از متانول، اتانول و آب به عنوا...
Stability studies of some food emulsions
Emulsions, thermodynamically unstable mixtures, are dispersed systems in which one liquid is dispersed as droplets in a second immiscible phase. In most natural and processed foods, the immiscibility of water with lipids is overcomed by dispersing one phase as droplets into the other phase. The oil-in-water emulsions are highly stable. This is because some water-soluble surface-active agents an...
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Emulsions stabilised by whey protein microgel particles: towards food-grade Pickering emulsions.
We have investigated a new class of food-grade particles, whey protein microgels, as stabilisers of triglyceride-water emulsions. The sub-micron particles stabilized oil-in-water emulsions at all pH with and without salt. All emulsions creamed but exhibited exceptional resistance to coalescence. Clear correlations exist between the properties of the microgels in aqueous dispersion and the resul...
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2017
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2017.05.007