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Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions

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Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions

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dc.contributor.author Ribes-Llop, Susana es_ES
dc.contributor.author Fuentes López, Ana es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2021-05-27T03:34:32Z
dc.date.available 2021-05-27T03:34:32Z
dc.date.issued 2021-02-23 es_ES
dc.identifier.issn 0007-070X es_ES
dc.identifier.uri http://hdl.handle.net/10251/166833
dc.description.abstract [EN] Purpose This study aims to evaluate the effect of adding oregano and clove oil-in-water (O/W) nanoemulsions on the physico-chemical, technological and microstructural properties of minimally processed salad dressings during storage at 8 degrees C and 25 degrees C. Design/methodology/approach Samples were formulated with either free or encapsulated oregano and clove essential oils in O/W nanoemulsions. Findings Noticeable differences in the physical stability and microstructure of salad dressings were observed after 11 storage days and were less marked for the samples formulated with encapsulated oregano or clove oils in the O/W nananoemulsions. Moreover, rheological measurements revealed minor changes in the viscoelastic characteristics of the salad dressings containing the O/W nanoemulsions. Originality/value These findings confirm the potential of oregano and clove O/W nanoemulsions for use in minimally processed salad dressings as stabilising and technological agents. es_ES
dc.language Inglés es_ES
dc.publisher Emerald es_ES
dc.relation.ispartof British Food Journal es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Essential oils es_ES
dc.subject Oil-in-water nanoemulsions es_ES
dc.subject Sauces es_ES
dc.subject Stability es_ES
dc.subject Rheology es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1108/BFJ-09-2020-0777 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Ribes-Llop, S.; Fuentes López, A.; Barat Baviera, JM. (2021). Physical stability, rheology and microstructure of salad dressing containing essential oils: study of incorporating nanoemulsions. British Food Journal. 123(4):1626-1642. https://doi.org/10.1108/BFJ-09-2020-0777 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1108/BFJ-09-2020-0777 es_ES
dc.description.upvformatpinicio 1626 es_ES
dc.description.upvformatpfin 1642 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 123 es_ES
dc.description.issue 4 es_ES
dc.relation.pasarela S\429204 es_ES
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