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...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Iranian Research Organization for Science and Technology (IROST)
2022-10-01
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| coleção: | فناوریهای جدید در صنعت غذا |
| Assuntos: | |
| Acesso em linha: | https://jift.irost.ir/article_1209_daa87f432211be3e6b067d386cae165c.pdf |
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