eng URI http://hdl.handle.net/10795/2750 φυτική παραγωγή ελαιόλαδο βιομηχανία τροφίμων Within the last few years numerous polysaccharide extracts have been proposed as emulsion stabilizing agents. This increased interest arises from the fact that commonly used food polysaccharides like guar gum are used in non-food applications, mainly in petroleum refining and pharmaceuticals(Vaughnaetal). Along with the lower global production this has resulted in price fluctuations, consequently severe price increase and supply shortage(Bahamdanetal, Baratietal, Anonetal). From a dietary point of view, the viscous property of fenugreek gum (Trigonella foenum graecum L.)has been proved to reduce in vitro the absorption of glucose and the plasma levels of triglycerides and cholesterol in vivo and could be used when designing low - at emulsified products. Ultrasonic emulsification is a cost effective technique and the interest for scale- up is increasing,as it is considered a “Green Processing” technology for the manufacture of nanoemulsions. 1 pp. LOMv1.0 creator LOMv1.0 Project Final Beneficiary LOMv1.0 Project Executing Organisation 2014-05 Digital Library of the Operational Programme "Education and Lifelong Learning" abstract types Text Fenugreek gum Emulsion stability Oxidation Olive oil emulsions 882886 application/pdf http://repository.edulll.gr/edulll/bitstream/10795/2750/2/2750_fenugreek%20iseki6%202013.pdf URI http://hdl.handle.net/10795/2750 LOMv1.0creator 2016-04-20T07:04:47Z LOMv1.0validator 2016-04-20T07:04:47Z LOMv1.0 gre no no Copyright EYD-EPEDBM (Operational Programme "Education and Lifelong Learning")