Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter-Reference-Cited by-同舟云学术

Incorporating carrot pomace-based emulsion to enhance the nutritional value and shelf life of butter

Published:2023-08-27 Issue:1 Volume:26 Page:2455-2475
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Naurzbayeva Gulmira¹^ORCID,Smolnikova Farida¹^ORCID,Baytukenova Saule²^ORCID,Kapshakbayeva Zarina³^ORCID,Mustafayeva Ayaulym²^ORCID,Baytukenova Sholpan²^ORCID,Smailova Zhuldyz⁴^ORCID,Dikhanbayeva Fatima⁵^ORCID,Temerbayeva Marina⁶^ORCID,Baybalinova Gulmira¹^ORCID

Affiliation:

1. Department of Technology of Food Production and Biotechnology, Shakarim University, Semey, Kazakhstan

2. Department of Food Technology and Processing Products, Saken Seifullin Kazakh Agrotechnical University, Astana, Kazakhstan

3. Department of Biotechnology, Toraighyrov University, Pavlodar, Kazakhstan

4. Department of Design and Technology, Korkyt-Ata Kyzylorda State University, Kyzylorda, Kazakhstan

5. Department of Technology of Food Products, Almaty Technological University, Al-maty, Kazakhstan

6. Veterinary and Food Safety Department, Innovative Eurasian University, Pavlodar, Kazakhstan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2251718

Reference63 articles.

1. The Link between the Consumer and the Innovations in Food Product Development

2. The importance of food naturalness for consumers: Results of a systematic review

3. Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives

4. Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter

5. Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products

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