From by-product to natural antioxidant: Incorporation of peanut skin extract in mayonnaise and its effect on physico-chemical and sensory properties-Reference-Cited by-同舟云学术

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From by-product to natural antioxidant: Incorporation of peanut skin extract in mayonnaise and its effect on physico-chemical and sensory properties

Published:2024-10 Issue: Volume:61 Page:104680
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Bodoira R.M.^ORCID,Rodríguez Ruiz A.C.^ORCID,Martínez M.L.,Velez A.R.^ORCID,Ribotta P.D.^ORCID,Maestri D.M.^ORCID

Publisher

Elsevier BV

Reference41 articles.

1. Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study;Alizadeh;Food Chemistry,2019

2. Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract;Altunkaya;Food & Function,2013

3. Official methods and recommended practices of the AOCS,2009

4. Lipid oxidation in food emulsions: A review dedicated to the role of the interfacial area;Aslam;Current Opinion in Food Science,2023

5. Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise;Azhagu Saravana Babu;International Journal of Food Science and Technology,2016

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