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Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study.
Alizadeh, Leyla; Abdolmaleki, Khadije; Nayebzadeh, Kooshan; Shahin, Reyhane.
Afiliação
  • Alizadeh L; Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
  • Abdolmaleki K; Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
  • Nayebzadeh K; Department of Food Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran. Electronic address: knayebz@sbmu.ac.ir.
  • Shahin R; Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
Food Chem ; 285: 46-52, 2019 Jul 01.
Article em En | MEDLINE | ID: mdl-30797371
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Óleos Voláteis / Extratos Vegetais / Apiaceae / Tocoferóis Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Irã
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Óleos Voláteis / Extratos Vegetais / Apiaceae / Tocoferóis Idioma: En Revista: Food Chem Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Irã