Cargando…

Characteristics of reduced‐fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant

Due to the disadvantages of consuming fat and synthetic preservatives, the demand to reduce them in lipid‐based products like mayonnaise is increasing. In the current research, there were two goals, the first one was studying the effect of using oleaster flour in different concentrations (4%, 6%, an...

Descripción completa

Detalles Bibliográficos
Autores principales: Roshandel, Zahra, Zibaei, Rezvan, Abdolmaleki, Khadije
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261786/
https://www.ncbi.nlm.nih.gov/pubmed/37324861
http://dx.doi.org/10.1002/fsn3.3318