Rheological, Thermal, Structural, and Chemical Changes during Oxidation of Gum Arabic by Ozone
Author:
Affiliation:
1. Food Engineering Department, Gaziantep University, Gaziantep 27310, Turkey
Funder
Scientific and Technological Research Council of Turkey
Publisher
Informa UK Limited
Subject
Environmental Chemistry,Environmental Engineering
Link
https://www.tandfonline.com/doi/pdf/10.1080/01919512.2022.2106185
Reference43 articles.
1. Effect of ozone pre-conditioning on quality and antioxidant capacity of papaya fruit during ambient storage
2. A new study of iodine complexes of oxidized gum arabic: An interaction between iodine monochloride and aldehyde groups
3. Protective role and antioxidant activity of arabic gum againsttrichloroacetate-induced toxicity in liver of male rats
4. Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview
5. Properties and possible applications of ozone-modified potato starch
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