Storage stability of mayonnaise packaged in soy protein isolate films incorporated with mango kernel extract
Antioxidant films based on soy protein isolate (SPI) and mango kernel extract (MKE) were developed to lower the lipid oxidation of mayonnaise. Mayonnaise packaged in control films (SPI only) and antioxidant films (SPI+MKE films) were stored for 6 weeks and the analyses were conducted on every 1-week...
Wedi'i Gadw mewn:
| Prif Awduron: | , , |
|---|---|
| Fformat: | Erthygl |
| Cyhoeddwyd: |
Elsevier
2023
|
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|