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Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes
來源：食品科學網(wǎng) 閱讀量: 351 發(fā)表時間: 2017-03-07
作者: Vassilios Raikos ?, Angela McDonagh, Viren Ranawana, Garry Duthie
關鍵詞: Mayonnaise; Beetroot; Oxidative stability; Texture; Sensory analysis
摘要:

?The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the struc

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