Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector

This work aimed to evaluate the antioxidant effect determined by the addition of phenolic extract on the oxidative stability and quality of vegan mayonnaise. Two different antioxidant extracts containing 100 mg L(−1) of hydroxytyrosol and obtained by olive mill wastewater were used in the preparatio...

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Detalles Bibliográficos
Autores principales: De Bruno, Alessandra, Romeo, Rosa, Gattuso, Antonio, Piscopo, Amalia, Poiana, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619481/
https://www.ncbi.nlm.nih.gov/pubmed/34828963
http://dx.doi.org/10.3390/foods10112684

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8619481/
https://www.ncbi.nlm.nih.gov/pubmed/34828963
http://dx.doi.org/10.3390/foods10112684

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