HIGHLIGHTS
- who: Esra Avci et al. from the Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa, Yildiz Technical University, Turkey have published the paper: Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability, in the Journal: Foods 2023, 12, 1529. of /2023/
- what: The aim of this study is to make a detailed physicochemical and bioactive characterization of cold-pressed pepper seed oil by-product and to investigate the potential of this by-product as a stabilizing agent in reduced-fat salad dressing. In this . . .
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