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Effect of Caffeine and Chlorogenic Acid as Food Additives on the Properties of Sodium Dodecyl Sulfate for Prospective Reducing The Amount of Food Emulsifiers Used Cover

Effect of Caffeine and Chlorogenic Acid as Food Additives on the Properties of Sodium Dodecyl Sulfate for Prospective Reducing The Amount of Food Emulsifiers Used

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 28 (2024): Issue 2 (December 2024)
By: Dobrawa Kwaśniewska and  Justyna Kiewlicz  
Open Access
|Feb 2025

Authors

Dobrawa Kwaśniewska

Dobrawa.Kwasniewska@ue.poznan.pl

Institute of Quality Science, Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Poznań, Poland

Justyna Kiewlicz

Institute of Quality Science, Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Poznań, Poland
DOI: https://doi.org/10.2478/aucft-2024-0013 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 159 - 170
Submitted on: Jul 10, 2024
Accepted on: Oct 21, 2024
Published on: Feb 15, 2025
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
caffeine,
chlorogenic acid,
emulsifier,
surface properties,
antioxidant properties,
spectral analysis
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2025 Dobrawa Kwaśniewska, Justyna Kiewlicz, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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