The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf Life

The Textural Properties of Extra Virgin Olive Oil (EVOO)-Hydrocolloid Beads and the Quality Parameters of Bosana EVOO as a Preservation Liquid During Bead Shelf Life

The use of edible food packaging by hydrocolloid encapsulation has gained interest as an approach to preserve the physicochemical and sensory properties of food. In this study, pectin (PE) and xanthan gum (XG), naturally occurring hydrocolloids, were utilized with calcium chloride (CaCl<sub>2&...

Full description

Saved in:
Bibliographic Details
Main Authors: Maria Grazia Farbo, Elisabetta Avitabile, Costantino Fadda, Roberto Cabizza
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
beads
Bosana
edible coating
EVOO
hydrocolloids
pectin
Online Access:https://www.mdpi.com/2304-8158/14/9/1472
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items