Lipid oxidation in mayonnaise and the role of natural antioxidants: A review-Reference-Cited by-同舟云学术

Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

Published:2016-10 Issue: Volume:56 Page:88-102
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Ghorbani Gorji Sara^ORCID,Smyth Heather E.,Sharma Mary,Fitzgerald Melissa

Funder

Australian research council

University of Queensland

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference103 articles.

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3. Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk;Alemán;Food Chemistry,2015

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

5. Antioxidant and pro-oxidant properties of active rosemary constituents: Carnosol and carnosic acid;Aruoma;Xenobiotica,1992

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