A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions-Reference-Cited by-同舟云学术

A novel nanotechnological strategy for obtaining fat-reduced cookies in bakery industry: Revealing of sensory, physical properties, and fatty acid profile of cookies prepared with oil-based nanoemulsions

Published:2021-08 Issue: Volume:42 Page:101184
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Ekin Mehmet Mustafa,Kutlu Nazan,Meral Raciye^ORCID,Ceylan Zafer^ORCID,Cavidoglu İsa

Funder

Yüzüncü Yil Üniversitesi

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference51 articles.

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2. Curcumin loaded nanoemulsions/pectin coatings for refrigerated chicken fillets;Abdou;Food Hydrocolloids,2018

3. Nanoemulsions and their potential applications in food industry;Aswathanarayan;Frontiers in Sustainable Food Systems,2019

4. Bioactive compounds, physical and sensory properties of cake made with walnut press-cake;Bakkalbasi;Journal of Food Quality,2015

5. Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation;Barreira;Food Science and Human Wellness,2019

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