2022peer-reviewed41 citations
Encapsulation of <i>Zanthoxylum bungeanum</i> essential oil to enhance flavor stability and inhibit lipid oxidation of <scp>C</scp>hinese‐style sausage
Fan‐Bing Meng, Yu‐Ting Lei, Qian Zhang, Yuncheng Li, Weijun Chen, Dayu Liu
Journal of the Science of Food and Agriculture
Abstract
The results suggested that ZBEO microencapsulation is an effective strategy for improving the stability of its bioactive components and flavor ingredients during food processing. © 2022 Society of Chemical Industry.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
technique_parameter100% confidence
ZBEO microencapsulation improves stability of bioactive components and flavor ingredients
“The results suggested that ZBEO microencapsulation is an effective strategy for improving the stability of its bioactive components and flavor ingredients during food processing.”
Concepts
ChemistryFood scienceFlavorLipid oxidationPolyphenol