Novel emulsifiers and stabilizers from apricot (Prunus armeniaca L.): Their potential therapeutic targets and functional properties

Novel emulsifiers and stabilizers from apricot (Prunus armeniaca L.): Their potential therapeutic targets and functional properties

Food emulsifiers and stabilizers such as starch, pectin, and cellulose that are derived from apricot (Prunus armeniaca L.) seed and seed residue are an emerging class of natural products, with potential industrial and medicinal benefits. Due to their important roles in colloid and copolymer, these d...

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Podrobná bibliografie
Hlavní autoři: Sami Saadi, Nazamid Saari, Abdul Azis Ariffin, Hasanah Mohd Ghazali, Azizah Abdul Hamid, Sabo Mohammed Abdulkarim, Farooq Anwar, Nor Elhouda Nacer
Médium: Článek
Jazyk:English
Vydáno: Elsevier 2022-06-01
Edice:Applied Food Research
Témata:
Apricot byproducts
Activation energy
Encapsulating agents
Food emulsifiers
Food stabilizers
Dietetic foods
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2772502222000452

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http://www.sciencedirect.com/science/article/pii/S2772502222000452

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