Evaluation of antioxidant properties of nanoencapsulated sage ( Salvia officinalis L.) extract in biopolymer coating based on whey protein isolate and Qodumeh Shahri ( Lepidium perfoliatum ) seed gum to increase the oxidative stability of sunflower oil
Author:
Affiliation:
1. Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3177
Reference43 articles.
1. Oxidative stability of sunflower oil on high temperature cooking;Aleena K.;Frontiers in Nutrition,2020
2. Effect of Thyme Addition on some Chemical and Biological Properties of Sunflower Oil
3. Characterization of chitosan-hydroxypropyl methylcellulose blend films enriched with nettle or sage leaf extract for active food packaging applications
4. Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics
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