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...
Main Authors: | , , , , , |
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Format: | Article |
Language: | English |
Published: |
Odesa National University of Technology
2019-05-01
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Series: | Harčova Nauka ì Tehnologìâ |
Subjects: | |
Online Access: | http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1340 |