Rowett Institute Of Nutrition & Health research
Permanent URI for this collectionhttps://hdl.handle.net/2164/649
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Item Use of β-glucan from spent brewer's yeast as thickener in skimmed yogurt : Physicochemical, textural and structural properties related to sensory perception(2018-07) Raikos, Vasileios; Grant, Shannon; Hayes, Helen; Ranawana, Viren; University of Aberdeen.Rowett Institute; University of Aberdeen.Medical EducationItem Formulating orange oil-in-water beverage emulsions for effective delivery of bioactives : Improvements in chemical stability, antioxidant activity and gastrointestinal fate of lycopene using carrier oils(2018-04) Meroni, Erika; Raikos, Vasileios; University of Aberdeen.Rowett InstituteItem Comparing the efficiency of different food grade emulsifiers to form and stabilise orange oil-in-water beverage emulsions : Influence of emulsifier concentration and storage time(2017-02) Raikos, Vasileios; Duthie, Garry; Ranawana, Viren; University of Aberdeen.Rowett InstituteItem Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise : Effects on physical stability, texture and sensory attributes(2016-12-01) Raikos, Vasileios; McDonagh, Angela; Ranawana, Viren; Duthie, Garry; University of Aberdeen.Rowett InstituteItem Food matrix : Natural barrier or vehicle for effective delivery of carotenoids from processed foods?(2017) Raikos, Vasileios; University of Aberdeen.Rowett Institute