Comparing the effect of Nepeta glomerulosa essential-oil and its nanoemulsion on quality properties of mayonnaise
The current work aims to compare the effect of essential oil (pure and emulsified) Nepeta glomerulosa as natural preservatives for improving the shelf life of high-fat mayonnaise during 6 weeks of storage at 35 ºC. The nanoemulsion of Nepeta glomerulosa essential oil was prepared by the ultrasound c...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Research Organization for Science and Technology (IROST)
2023-04-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1221_7a663f3deefabe5f49ffca8b4d748565.pdf |