Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing

• Esra Avci,
• Alican Akcicek,
• Zeynep Hazal Tekin Cakmak,
• Muhammed Zahid Kasapoglu,
• Osman Sagdic,
• Salih Karasu

Affiliations

Esra Avci

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey

Alican Akcicek

Faculty of Tourism, Department of Gastronomy and Culinary Arts, Kocaeli University, Kocaeli, Turkey

Zeynep Hazal Tekin Cakmak

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey

Muhammed Zahid Kasapoglu

Istanbul Teknokent, Cerrahpasa Avcılar Campus, Istanbul University, Istanbul, Turkey

Osman Sagdic

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey

Salih Karasu

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey