Controlled Release of Flavor Substances from Sesame-Oil-Based Oleogels Prepared Using Biological Waxes or Monoglycerides

The flavor substances in sesame oil (SO) are volatile and unstable, which causes a decrease in the flavor characteristics and quality of SO during storage. In this study, the effect of gelation on the release of flavor substances in SO was investigated by preparing biological waxes and monoglyceride...

Descripción completa

Detalles Bibliográficos
Autores principales: Pang, Min, Cao, Lulu, Kang, Shengmei, Jiang, Shaotong, Cao, Lili
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392103/
https://www.ncbi.nlm.nih.gov/pubmed/34441605
http://dx.doi.org/10.3390/foods10081828

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392103/
https://www.ncbi.nlm.nih.gov/pubmed/34441605
http://dx.doi.org/10.3390/foods10081828

Ejemplares similares