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Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise
Mayonnaise was supplemented with vegetables (5 % w/w) and the effect of storage time at 4 °C on the oxidative stability of the dispersed phase was investigated. Results indicated that mayonnaise is prone to lipid oxidation during storage under refrigerator conditions. The type of vegetable used for...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2015
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648885/ https://ncbi.nlm.nih.gov/pubmed/26604363 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1897-x |
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