Changes of phytosterols, rheology, antioxidant activity and emulsion stability of salad dressing with cocoa butter during storage

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Changes of phytosterols, rheology, antioxidant activity and emulsion stability of salad dressing with cocoa butter during storage

Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, an...

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Bibliographic Details
Main Authors:	Mohamad, Roiaini, Agus, Baizura Aya Putri, Hussain, Norhayati
Format:	Article
Language:	English
Published:	Faculty of Food Technology and Biotechnology 2019
Online Access:	http://psasir.upm.edu.my/id/eprint/80893/ http://psasir.upm.edu.my/id/eprint/80893/1/PHYTO.pdf

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