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Academic Journal

Review article vitamin E: a multi-functional ingredient for health enhancement and food preservation.

Authors : Chu, Chee Chin; Chew, Sook Chin; Liew, Wen Ching

Subjects: VITAMIN E; FOOD emulsifiers; NUTRITIONAL value

Source: Journal of Food Measurement & Characterization; Dec2023, Vol. 17 Issue 6, p6144-6156, 13p

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Academic Journal

Effect of pomegranate peel supplementation on nutritional, organoleptic and stability properties of cookies.

Authors : Ismail, Tariq¹ (AUTHOR) ; Akhtar, Saeed¹ (AUTHOR); Riaz, Muhammad¹ (AUTHOR)

Subjects: *POMEGRANATE; *FRUIT skins; *NUTRITIONAL value

Source: International Journal of Food Sciences & Nutrition. Sep2014, Vol. 65 Issue 6, p661-666. 6p. 6 Charts.

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Academic Journal

Emulsifying properties of tribomechanically treated whey proteins.

Authors : Sabolović, Marija Badanjak¹; Brnčić, Suzana Rimac¹ ; Lelas, Vesna¹

Subjects: *WHEY proteins; *NUTRITIONAL value; *DAIRY products analysis

Source: Dairy / Mljekarstvo. Apr-Jun2013, Vol. 63 Issue 2, p64-71. 8p.

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Periodical

Mejores texturas para crear productos saludables.

Authors : Shelke, Kantha

Subjects: *FOOD emulsifiers; *FOOD composition; *FOOD texture

Source: Industria Alimenticia. ene2018, Vol. 29 Issue 1, p20-21. 2p.

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