FTIR–PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin

This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR–PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential sc...

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Detalles Bibliográficos
Autores principales: Hădărugă, Nicoleta Gabriela, Chirilă, Cosmina Andrea, Szakal, Raymond Nandy, Gălan, Iulia Maria, Simandi, Marius Daniel, Bujancă, Gabriel Stelian, David, Ioan, Riviş, Adrian, Stanciu, Sorin Mihai, Hădărugă, Daniel Ioan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689604/
https://www.ncbi.nlm.nih.gov/pubmed/36429225
http://dx.doi.org/10.3390/foods11223632

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689604/
https://www.ncbi.nlm.nih.gov/pubmed/36429225
http://dx.doi.org/10.3390/foods11223632

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