Effects of encapsulated green coffee extract and canola oil on liquid kashk quality

In this study, we used a water-in-oil (W/O) emulsion encapsulation technique to enhance green coffee extract in the novel kashk product and protect it against hot filling. Green coffee extracts (GCE) in free (1%, 0.5%, and 0.25%) and encapsulated form (EGCE) (5%, 2.5%, and 1.25%) were added to kashk...

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Bibliographic Details
Main Authors: Elnaz Rahpeyma, Seyed Saeed Sekhavatizadeh
Format: Article
Language:English
Published: Kemerovo State University 2020-04-01
Series:Foods and Raw Materials
Subjects:
Online Access:http://jfrm.ru/files/archive/15/5.pdf