Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with O...
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
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 oleic sunflower oil blend, and soymilk (as an egg s...
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Full title
Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient
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TN_cdi_doaj_primary_oai_doaj_org_article_215910ea3758400b93a639170ae67bad
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_215910ea3758400b93a639170ae67bad
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods11244006
