Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise-Reference-Cited by-同舟云学术

Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise

Published:2020-04 Issue:2 Volume:40 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Ali Marwa R.¹^ORCID,EL Said Rania M.²

Affiliation:

1. Department of Food Science, Faculty of AgricultureCairo University Giza Egypt

2. Food Technology Research Institute, Agricultural Research Center Giza Egypt

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12771

Reference38 articles.

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2. OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE

3. Studies on total phenolics, total flavonoids and antimicrobial activity from the leaves crude extracts of neem traditionally used for the treatment of cough and nausea

4. Soil seed flora, germination and regeneration pattern of woody species in an Acacia woodland of the Rift Valley in Ethiopia

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