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.

1. Kinetic Stability and Rheology of Water-in-Crude Oil Emulsion Stabilized by Cocamide at Different Water Volume Fractions

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 Ardo S.A.(2005).Characterization of olive oils commercially available in the United States (Unpublished Master's Thesis).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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