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Rheological properties,oxidative stability and sensory evaluation of enzymatically synthesized medium‐ and long‐chain triacylglycerol‐based salad dressings
Authors:Soo‐Peng Koh  Norlelawati Arifin  Chin‐Ping Tan  Mohd. Suria Affandi Yusoff  Kamariah Long  Nor Aini Idris  Oi‐Ming Lai
Affiliation:1. Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Selangor, Malaysia;2. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia;3. Sime Darby Research Sdn. Bhd., Selangor, Malaysia;4. Malaysian Agricultural Research & Development Institute (MARDI), Kuala Lumpur, Malaysia;5. Food Technology & Nutrition Unit, Product Development & Advisory Services Division, Malaysian Palm Oil Board, Malaysia
Abstract:
Keywords:Medium‐ and long‐chain triacylglycerols (MLCT)  Oleoresin sage extracts  Rheological properties  tert‐Butylhydroquinone (TBHQ)  Salad dressings
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