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- Ramos Diaz, JoseMartin, et al. Show all 5 Authors
- European food research & technology 2018 v.244 no.3 pp. 469-479
- Amaranthus caudatus; Chenopodium quinoa; acid deposition; dietary protein; droplet size; droplets; emulsions; flour; food research; freeze drying; lipid peroxidation; lipids; oxidation; oxidative stability; proteins; rapeseed oil; sensory properties; texture; volatile compounds
- ... Interactions of food proteins and lipids under oxidative conditions may lead to alterations in food texture as well as loss of nutritional and sensory quality. Oxidative and physical stability of oil-in-water emulsions stabilized with water-soluble proteins extracted from quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus) was monitored in an oxidation study at 30 °C for 7 days. Alkalin ...