Macadamia (<i>Macadamia integrifolia</i>) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties

Macadamia (<i>Macadamia integrifolia</i>) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties

The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of macadamia nut-based beverages with thermal treatment (TT), as well as physicochemical changes during storag...

Full description

Bibliographic Details
Main Authors: Juan Daniel Camacho-Teodocio, Tzayhri Gallardo-Velázquez, Guillermo Osorio-Revilla, Eduardo Castañeda-Pérez, Claudia Velázquez-Contreras, Maribel Cornejo-Mazón, Diana Maylet Hernández-Martínez
Format: Article
Language:English
Published: MDPI AG 2024-07-01
Series:Beverages
Subjects:
<i>Macadamia integrifolia</i>
nondairy beverage
vegetable beverage
size particle
zeta potential
thermal stability
Online Access:https://www.mdpi.com/2306-5710/10/3/58

Internet

https://www.mdpi.com/2306-5710/10/3/58

Similar Items