Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient

Development of novel food products represents a basic meeting point for health and business requirements. Mayonnaise sauce is well-suited to be a healthy and tasty dressing. In this study, mayonnaise was formulated by using unconventional ingredients, such as olive leaf vinegar (OLV), soybean/high o...

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Detalles Bibliográficos
Autores principales: De Leonardis, Antonella, Macciola, Vincenzo, Iftikhar, Ayesha, Lopez, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777809/
https://www.ncbi.nlm.nih.gov/pubmed/36553748
http://dx.doi.org/10.3390/foods11244006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9777809/
https://www.ncbi.nlm.nih.gov/pubmed/36553748
http://dx.doi.org/10.3390/foods11244006

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