Grape skin extracts as a sustainable source of antioxidants in an oil‐in‐water emulsion: an alternate natural approach to synthetic antioxidants using principal component analysis-Reference-Cited by-同舟云学术

Grape skin extracts as a sustainable source of antioxidants in an oil‐in‐water emulsion: an alternate natural approach to synthetic antioxidants using principal component analysis

Published:2020-10-14 Issue:4 Volume:56 Page:1937-1945
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Sridhar Kandi¹,Charles Albert Linton¹²^ORCID

Affiliation:

1. Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan

2. Faculty of Fisheries and Marine Universitas Airlangga Campus C Universitas Airlangga Mulyorejo Surabaya East Java601 15Indonesia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14825

Reference25 articles.

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2. Ardo S.A.(2005).Characterization of olive oils commercially available in the United States (Unpublished Master's Thesis). Department of Nutrition and Food Science. Pp.132. College Park: University of Maryland. Retrieved fromhttps://core.ac.uk/reader/56099680

3. BTSA(2018)Examples of natural and synthetic antioxidants available on the market. Retrieved fromhttps://natural.btsa‐es.com/blog/en/examples‐of‐natural‐and‐synthetic‐antioxidantson 06 January 2019.

4. A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

5. Purified Phenolics from Hydrothermal Treatments of Biomass: Ability To Protect Sunflower Bulk Oil and Model Food Emulsions from Oxidation

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