Pea protein coatings incorporated with phenolic compounds reduce oxidative rancidity in raw hazelnuts (Corylus avellana L.)
With the aim of producing a functional edible coating to delay rancidity in fat-rich foods, phenolics were extracted from apple pomace and incorporated into 10%-aqueous solutions of pea protein at mass percentages ranging from 0% to 5%. Hazelnuts were coated with these solutions, dried under laminar...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2025-01-01
|
| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2025/2217-53692501121P.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|