Comparative evaluation of the antioxidant efficacy of encapsulated and un-encapsulated eugenol-rich clove extracts in soybean oil: Shelf-life and frying stability of soybean oil

Journal of Food Engineering

Volumn 117, Issue 4, 2013, Pages 545-550

  Chatterjee, Dipan ^a   Bhattacharjee, Paramita ^a  

^a JADAVPUR UNIVERSITY   (India)

Author keywords

Encapsulation; Eugenol rich clove extract; Soybean oil; Spray dryer

Indexed keywords

ADHESIVES; ANTIOXIDANTS; CARBON; CARBON DIOXIDE; DRYERS (EQUIPMENT); ENCAPSULATION; MICROENCAPSULATION; OILS AND FATS; PLANT EXTRACTS; POLYSACCHARIDES; SUPERCRITICAL FLUID EXTRACTION;

ANTI-OXIDANT ACTIVITIES; COMPARATIVE EVALUATIONS; ENCAPSULATION EFFICIENCY; EUGENOL-RICH CLOVE EXTRACT; NATURAL ANTIOXIDANTS; SPRAY DRYERS; SUPERCRITICAL CARBON DIOXIDES; TOTAL PHENOLIC CONTENT;

SOYBEAN OIL;

ACACIA SENEGAL; GLYCINE MAX; SYZYGIUM AROMATICUM;

EID: 84883715275     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.11.016     Document Type: Article

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