New Peanut Product: “Mayonnaise”. Some Chemical Aspects
نویسنده
چکیده
The percentage composition, fatty acids and oxidation stability was obtained from “peanut mayonnaise” in comparison with commercial mayonnaise and sunflower oil. “Peanut mayonnaise” showed better chemical quality than commercial mayonnaise.
منابع مشابه
The Effect of Corn Oil on the Quality Characteristics of Mayonnaise
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متن کاملبررسی امکان فساد سس مایونز در شرایط نگهداری در دمای بالا و در بستههای بزرگ پلاستیکی
Mayonnaise sauce is a nutritious food product with high caloric content, which is usually incorporated into other products as an ingredient. The product should be produced under hygienic conditions to avoid its physical and chemical deterioration along with microbial spoilage, which mostly happens due to the lack of thermal treatment. Mayonnaise is often stored for long periods at room temperat...
متن کاملبررسی امکان فساد سس مایونز در شرایط نگهداری در دمای بالا و در بستههای بزرگ پلاستیکی
Mayonnaise sauce is a nutritious food product with high caloric content, which is usually incorporated into other products as an ingredient. The product should be produced under hygienic conditions to avoid its physical and chemical deterioration along with microbial spoilage, which mostly happens due to the lack of thermal treatment. Mayonnaise is often stored for long periods at room temperat...
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