Development of carotenoid‐rich mayonnaise using Carotino oil-Reference-Cited by-同舟云学术

Development of carotenoid‐rich mayonnaise using Carotino oil

Published:2020-07-08 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Haniff Muniraa¹,Yahaya Siti Aisyah¹,Aziz Nurul Shahirah¹,Wan Mustapha Wan Aida¹²^ORCID,Sofian‐Seng Noor‐Soffalina¹²^ORCID,Rahman Hafeedza Abdul¹²^ORCID,Mohd Razali Noorul Syuhada¹²,Lim Seng Joe¹²^ORCID

Affiliation:

1. Department of Food Sciences Faculty Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia

2. Innovation Centre for Confectionery Technology (MANIS) Faculty of Science and Technology Universiti Kebangsaan Malaysia Bangi Malaysia

Funder

Dana Inovasi

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14688

Reference64 articles.

1. Influence of Carotino oil onin vitrorumen fermentation, metabolism and apparent biohydrogenation of fatty acids

2. Kesan penambahan Gam Bendi (Abelmoschus esculentus) pada emulsi minyak dalam air;Ahmad Khorairi A. N. S.;Malaysian Applied Biology,2019

3. Food Lipids

4. Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches

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