Sumac extract as a natural preservative in mayonnaise: Effects on lipid oxidation, microbial growth, physicochemical, rheological, and sensory characteristics
The present study was conducted to evaluate the effect of sumac extract (SE) as a natural antioxidant and antimicrobial agent on the quality characteristics of low-fat mayonnaise during 63 days of storage. The SE was used at levels of 1 % (SE1%), 3 % (SE3%), and 5 % (SE5%) in the formulations. The t...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324005003 |
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