The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise

Natural preservatives with high level of phenolic compounds, antioxidants and antimicrobial activities are used in mayonnaise to improve quality and safety due to their potential health benefits. Application of these compounds in production processes highlights many difficulties due to instability o...

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Detalles Bibliográficos
Autores principales: Shaygannia, Shima, Eshaghi, Mohammad Reza, Fazel, Mohammad, Hashemiravan, Mahnaz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2021
Materias:
Original
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8027048/
https://www.ncbi.nlm.nih.gov/pubmed/33859963
http://dx.doi.org/10.3746/pnf.2021.26.1.82

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8027048/
https://www.ncbi.nlm.nih.gov/pubmed/33859963
http://dx.doi.org/10.3746/pnf.2021.26.1.82

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