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Fig. 7 | Food Production, Processing and Nutrition

Fig. 7

From: Developing emulsion gels by incorporating Jerusalem artichoke inulin and investigating their lipid oxidative stability

Fig. 7

Conjugated dienes formation from lipid oxidation in emulsion gels influenced by adding inulin. Emulsion gel containing PPIE (primary purified inulin extract from JA); CI (commercial inulin from chicory root); CIE (crude inulin extract from JA) and control (without inulin). Data points represent means (n = 3). One-way ANCOVA followed by post-hoc Tukey’s test is used to find significant differences (α = 0.05). Results are different when P < 0.05

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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