Characterization of Ultrasonically Prepared Flaxseed oil Enriched Beverage/Carrot Juice Emulsions and Process-Induced Changes to the Functional Properties of Carrot Juice

Food and Bioprocess Technology

Volumn 8, Issue 6, 2015, Pages 1258-1266

  Shanmugam, Akalya ^a   Ashokkumar, Muthupandian ^a,b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Beverage; Bioactives; Carrot juice; Emulsification; Flaxseed oil; Ultrasound

Indexed keywords

BEVERAGES; DROPS; EMULSIONS; FLAX; INERT GASES; OIL SHALE; OILS AND FATS; OILSEEDS; PIGMENTS; ULTRASONICS;

ACOUSTIC CAVITATIONS; BIOACTIVES; CARROT JUICE; ELECTROSTATIC REPULSION; EMULSION DROPLETS; FLAXSEED OIL; FUNCTIONAL PROPERTIES; LIPID OXIDATION;

EMULSIFICATION;

EID: 84939933745     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1492-1     Document Type: Article

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