Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

This work aimed to study the physical, structural, and sensory properties of a traditional full-fat mayonnaise (≈ 80% oil) enriched with an olive leaf phenolic extract, added as either free extract or encapsulated in alginate/pectin microparticles. Physical characterization of the mayonnaise samples...

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Detalles Bibliográficos
Autores principales: Flamminii, Federica, Di Mattia, Carla Daniela, Sacchetti, Giampiero, Neri, Lilia, Mastrocola, Dino, Pittia, Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466192/
https://www.ncbi.nlm.nih.gov/pubmed/32722352
http://dx.doi.org/10.3390/foods9080997

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466192/
https://www.ncbi.nlm.nih.gov/pubmed/32722352
http://dx.doi.org/10.3390/foods9080997

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