Gac Fruit Oils Encapsulated by Palm Oil-based Monoacylglycerols: The Effect of Drying Methods
Author:
Affiliation:
1. Faculty of Chemical Engineering and Food Technology, Nong Lam University
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/73/1/73_ess23172/_pdf
Reference30 articles.
1. 1) Vuong, L.T.; King, J.C. A method of preserving and testing the acceptability of Gac fruit oil, a good source of β-carotene and essential fatty acids. Food Nutr. Bull. 24, 224-230 (2003).
2. 2) Kha, T.C.; Nguyen, M.H.; Roach, P.D.; Parks, S.E.; Stathopoulos, C. Gac fruit: Nutrient and phytochemical composition, and options for processing. Food Rev. Int. 29, 92-106 (2013). https://doi.org/10.1080/87559129.2012.692141
3. 3) Mai, H.C.; Truong, V.; Debaste, F. Carotenoids concentration of Gac (Momordica cochinchinensis Spreng.) fruit oil using cross-flow filtration technology. J. Food Sci. 79, E2222-E2231 (2014). https://doi.org/10.1111/ 1750-3841.12661
4. 4) Müller-Maatsch, J.; Sprenger, J.; Hempel, J.; Kreiser, F.; Carle, R.; Schweiggert, R.M. Carotenoids from Gac fruit aril (Momordica cochinchinensis [Lour.] Spreng.) are more bioaccessible than those from carrot root and tomato fruit. Food Res. Int. 99, 928-935 (2017). https://doi.org/10.1016/j.foodres.2016.10.053
5. 5) Vuong, L.T. Underutilized β -carotene – Rich crops of Vietnam. Food Nutr. Bull. 21, 173-181 (2000).
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