Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck

Traditional Beijing roast duck is often brushed with a high concentration of maltose solution (15% w/v) and shows ununiform color after roasting. A novel W/O nanoemulsion was applied to improve the color tone of Beijing roast ducks and, meanwhile, reduced the amount of sugar. For the W/O emulsion, 3...

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Detalles Bibliográficos
Autores principales: Teng, Wendi, Yao, Xinshuo, Li, Jingyi, Wang, Jinpeng, Cao, Jinxuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914772/
https://www.ncbi.nlm.nih.gov/pubmed/36766142
http://dx.doi.org/10.3390/foods12030613

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914772/
https://www.ncbi.nlm.nih.gov/pubmed/36766142
http://dx.doi.org/10.3390/foods12030613

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