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- Baysan, Ulaş; Yıldırım, Aslı; Konuk Takma, Dilara; Koç, Mehmet
- Journal of food process engineering 2019 v.42 no.1 pp. e12945
- walnut oil, etc ; bioactive compounds; byproducts; emulsifying; emulsions; experimental design; food industry; functional foods; homogenization; ingredients; lipid content; lipid peroxidation; oxidation; oxidative stability; phytosterols; polyglycerol polyricinoleate; polyunsaturated fatty acids; shelf life; stabilizers; tocopherols; viscosity; Show all 21 Subjects
- ... In the present study, the effect of homogenization conditions (homogenization rate: 10,000–17,500 rpm; homogenization time: 5–10 min) and stabilizer (polyglycerol polyricinoleate [PGPR]: 1–3% oil content) ratio on the physical and chemical stability of walnut oil in water emulsions was investigated based on CCRD experimental design. Results showed that the incorporation of PGPR led to a decrease i ...