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...

وصف كامل

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Sami Saadi, Nazamid Saari, Abdul Azis Ariffin, Hasanah Mohd Ghazali, Azizah Abdul Hamid, Sabo Mohammed Abdulkarim, Farooq Anwar, Nor Elhouda Nacer
التنسيق: مقال
اللغة:English
منشور في: Elsevier 2022-06-01
سلاسل:Applied Food Research
الموضوعات:
Apricot byproducts
Activation energy
Encapsulating agents
Food emulsifiers
Food stabilizers
Dietetic foods
الوصول للمادة أونلاين:http://www.sciencedirect.com/science/article/pii/S2772502222000452

الانترنت

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

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