Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage (Echium amoenum) and black hollyhock (Altaea rosea var nigra) extracts.

Autor: Zamankhani, Mahshid¹ (AUTHOR), Moeini, Sohrab¹ (AUTHOR) sohrabmoeini1359@gmail.com, Mahasti Shotorbani, Peyman² (AUTHOR), MirsaeedGhazi, Hossein³ (AUTHOR), Jafarpour, Afshin⁴ (AUTHOR)

Publikováno v: Food Science & Nutrition. Jan2024, Vol. 12 Issue 1, p508-525. 18p.

Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage ( Echium amoenum ) and black hollyhock ( Altaea rosea var nigra ) extracts.

Autor: Zamankhani M; Department of Food Science and Technology, North Tehran Branch Islamic Azad University Tehran Iran., Moeini S; Department of Food Science and Technology, North Tehran Branch Islamic Azad University Tehran Iran., Mahasti Shotorbani P; Department of Food Quality Control and Hygiene, Science and Research Branch Islamic Azad University Tehran Iran., MirsaeedGhazi H; Department of Food Technology, College of Abouraihan University of Tehran Pakdasht Tehran Iran., Jafarpour A; Department of Food Science & Technology, Garmsar Branch Islamic Azad University Garmsar Iran.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2023 Oct 30; Vol. 12 (1), pp. 508-525. Date of Electronic Publication: 2023 Oct 30 (Print Publication: 2024).