OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE

OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE

Lipid oxidation is the main chemical process affecting mayonnaise deterioration. Today, essential oils from aromatic plants have been qualified as natural antioxidants and proposed as potential substitutes of synthetic antioxidants in food products. In this research, antioxidant activity of Achillea...

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Bibliographic Details
Main Authors: Asiye Ahmadi-Dastgerdi, Hamid Ezzatpanah, Sedighe Asgary, Shahram Dokhani, Ebrahim Rahimi, Majid Gholami-Ahangaran
Format: Article
Language:English
Published: Odessa National Academy of Food Technologies 2019-05-01
Series:Harčova Nauka ì Tehnologìâ
Subjects:
Achillea millefolium
auto-oxidation
essential oil
food emulsion
Online Access:http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1340

Internet

http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1340

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