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Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product
In this study, ultrasonication was used at 20 kHz, 750 W for 5 min, as a nonthermal alternative to pasteurization and as a substitute for benzoate‐sorbate preservatives. Also, its efficiency on microbial and physicochemical properties of low‐fat mayonnaise stored at 4°C was investigated. The results...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8116832/ https://www.ncbi.nlm.nih.gov/pubmed/34026081 http://dx.doi.org/10.1002/fsn3.2227 |