Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan

In this study, potato starch was etherified by monochloroacetic acid and then was cross-linked by Sodium triphosphate. Thereafter, chitosan nanoparticles were added to increase the antimicrobial properties and was used in mayonnaise with reduced fat in three types of formulations, with 30, 40 and 50...

Cijeli opis

Bibliografski detalji

Glavni autori:	Homa Torabizadeh, Bahare Ghavidel, Alireza Basiri, Alireza Shakeri, Mehrdad Azin, Bahram Tafaghodinia
Format:	Artigo
Jezik:	Inglês
Izdano:	Iranian Research Organization for Science and Technology (IROST) 2022-10-01
Serija:	فناوری‌های جدید در صنعت غذا
Teme:	carboxymethylated starch phosphorylated starch nano-chitosan low fat mayonnaise rheology
Online pristup:	https://jift.irost.ir/article_1209_daa87f432211be3e6b067d386cae165c.pdf
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!