Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages
Author:
Affiliation:
1. School of Agricultural Engineering and Food Science Shandong University of Technology Shandong China
Funder
Natural Science Foundation of Shandong Province
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16057
Reference77 articles.
1. The effect of paprika, garlic and salt on rancidity in dry sausages
2. Microencapsulation of saffron anthocyanins using β glucan and β cyclodextrin: Microcapsule characterization, release behaviour & antioxidant potential during in-vitro digestion
3. Influence of natural antioxidants on microbial load, lipid oxidation and sensorial quality of rista—A traditional meat product of India
4. Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar)
5. Innovations in the development of healthier chicken sausages formulated with different lipid sources
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1. Encapsulation and Characterization of Proanthocyanidin Microcapsules by Sodium Alginate and Carboxymethyl Cellulose;Foods;2024-02-28
2. Health Benefits of Microencapsulated Dietary Polyphenols: A Review;Food Reviews International;2023-10-03
3. Encapsulation of ascorbyl palmitate in maize granular starch through an irradiation–hydrothermal method;Radiation Physics and Chemistry;2023-07
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