Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability

This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging...

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Detalles Bibliográficos
Autores principales: Avci, Esra, Tekin-Cakmak, Zeynep Hazal, Ozgolet, Muhammed, Karasu, Salih, Kasapoglu, Muhammed Zahid, Ramadan, Mohamed Fawzy, Sagdic, Osman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093882/
https://www.ncbi.nlm.nih.gov/pubmed/37048350
http://dx.doi.org/10.3390/foods12071529

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093882/
https://www.ncbi.nlm.nih.gov/pubmed/37048350
http://dx.doi.org/10.3390/foods12071529

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