Study Data from Institute of Chemical Technology Provide New Insights into Food Processing (Evaluation of the sensory properties and antioxidant activity of clean rosemary extracts for an effective replacement of EDTA in Mayonnaise).
| Předmět: | |
|---|---|
| Zdroj: | Food Weekly News; 6/22/2023, p197-197, 1p |
| Abstrakt: | Keywords: Food Processing EN Food Processing 197 197 1 06/19/23 20230622 NES 230622 2023 JUN 22 (NewsRx) -- By a News Reporter-Staff News Editor at Food Weekly News -- Investigators publish new report on food processing. The peroxide value (POV) of the mayonnaise containing 0.0075% w/w EDTA was 12.7 (+-) 0.5mEq Kg-1 after 120 days of storage, whereas the mayonnaise containing 0.19% w/w CL displayed a POV of 9.56(+-)0.2mEq Kg-1. [Extracted from the article] |
| Databáze: | Complementary Index |
| Externí odkaz: |
|