Goji Berry (<i>Lycium Barbarum</i> L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage

Goji Berry (<i>Lycium Barbarum</i> L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage

As the oxidation of yak ghee is inevitable and as consumer demand for natural products continues to increase, this study aimed to enrich yak ghee with goji berry carotenoids by means of green solvent extraction and determined changes in the oxidative stability and fatty acid profiles of yak ghees du...

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Bibliographic Details
Main Authors: Anita Nkansah Agyare, Chang Hong An, Qi Liang
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
yak dairy
dairy processing
edible oils
ultrasonic-assisted extraction
accelerated storage
radical scavenging activity
Online Access:https://www.mdpi.com/2304-8158/11/3/369

Internet

https://www.mdpi.com/2304-8158/11/3/369

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