The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability

The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100 g), POB (1.0–5.0 g/100 g), egg yolk powder (3 g/100...

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Detalles Bibliográficos
Autores principales: Tekin-Cakmak, Zeynep Hazal, Atik, Ilker, Karasu, Salih
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620466/
https://www.ncbi.nlm.nih.gov/pubmed/34829043
http://dx.doi.org/10.3390/foods10112759

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620466/
https://www.ncbi.nlm.nih.gov/pubmed/34829043
http://dx.doi.org/10.3390/foods10112759

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