Assessment of traditional mayonnaise enriched with Aurantiochytrium sp. extract

Mayonnaise, a food product widely consumed since the 1900s, traditionally prepared from a mixture of oil, egg yolk and vinegar, has a reduced shelf-life primarily due to lipid oxidation (Kwon et al., 2015). The addition of synthetic antioxidants like BHT (butylated hydroxytoluene), BHA (butylated hy...

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Detalhes bibliográficos
Autor principal: Pinheiro, Joaquina (author)
Outros Autores: Garcia, Adriana (author), Paulo, Maria (author), Coutinho, Joana (author), Baptista, Teresa (author), Bernardino, Susana M. (author), Tecelão, Carla (author), Gil, Maria M. (author), Lemos, Marco F. (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2019
Assuntos:
Aurantiochytrium sp.
Oil-in-water emulsion
Colour
Texture
Antioxidant capacity
Texto completo:http://hdl.handle.net/10400.8/4224
País:Portugal
Oai:oai:iconline.ipleiria.pt:10400.8/4224

Texto Completo

http://hdl.handle.net/10400.8/4224

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