Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability

This study aimed to investigate the potential use of cold-pressed hot pepper seed oil by-product (HPOB) in a low-fat salad dressing to improve its rheological properties, emulsion, and oxidative stability. The total phenolic content (TPC), the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging...

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Autori principali:	Esra Avci, Zeynep Hazal Tekin-Cakmak, Muhammed Ozgolet, Salih Karasu, Muhammed Zahid Kasapoglu, Mohamed Fawzy Ramadan, Osman Sagdic
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2023-04-01
Serie:	Foods
Soggetti:	hot pepper seed oil dihydrocapsaicin antioxidants fat replacers oxidation kinetics rheology
Accesso online:	https://www.mdpi.com/2304-8158/12/7/1529
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