Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study

Author:

Alizadeh Leyla,Abdolmaleki Khadije,Nayebzadeh Kooshan,Shahin Reyhane

Funder

Department of Food Science and Technology

National Nutrition and Food Technology Research Institute

Shahid Beheshti University of Medical Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. A comparative study on the in vitro antioxidant activity of tocopherol and extracts from rosemary and Ferulago angulata on oil oxidation during deep frying of potato slices;Alizadeh;Journal of Food Science and Technology,2016

2. Lipolysis in dry-cured ham: Influence of salt content and processing conditions;Andres;Food Chemistry,2005

3. AOCS (Official Methods and Recommended Practices of the AOCS) (2005). Acid Value (Te 2a-64). 5th ed.

4. AOCS (Official Methods and Recommended Practices of the AOCS) (2005). p-Anisidine Value (Cd 18-90). 5th ed.

5. AOCS (Official Methods and Recommended Practices of the AOCS) (2005). Peroxide Value (Ja 8-87). 5th ed.

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