Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise-Reference-Cited by-同舟云学术

Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise

Published:2018-07-27 Issue:9 Volume:120 Page:1800086
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Rafiee Zahra¹,Barzegar Mohsen¹,Sahari Mohammad Ali¹,Maherani Behnoush²

Affiliation:

1. Department of Food Science and TechnologyTarbiat Modares UniversityP. O. Box 14115‐336TehranIran

2. Research Laboratories in Sciences Applied to FoodCanadian Irradiation CentreINRS – Institute Armand‐Frappier531 Boulevard des PrairiesLavalQuebec H7V 1B7Canada

Funder

Tarbiat Modares University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800086

Reference48 articles.

1. Influence of emulsifier type on lipid oxidation in fish oil‐enriched light mayonnaise

2. Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract

3. Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces

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

5. Novel antioxidants in food quality preservation and health promotion

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