Use of eugenol-lean clove extract as a flavoring agent and natural antioxidant in mayonnaise: product characterization and storage study

Journal of Food Science and Technology

Volumn 52, Issue 8, 2015, Pages 4945-4954

  Chatterjee, Dipan ^a   Bhattacharjee, Paramita ^a  

^a JADAVPUR UNIVERSITY   (India)

Author keywords

Antioxidant activity; Eugenol lean clove bud extract; Mayonnaise; Storage study

Indexed keywords

ANTIOXIDANTS; CARBON DIOXIDE; COMMERCE; DISTILLATION; EMULSIFICATION; FOOD STORAGE; SUPERCRITICAL FLUID EXTRACTION;

ANTI-OXIDANT ACTIVITIES; COMPACT MICROSTRUCTURE; EUGENOL-LEAN CLOVE BUD EXTRACT; MAYONNAISE; NATURAL ANTIOXIDANTS; PRODUCT CHARACTERIZATIONS; STORAGE STUDIES; SUPERCRITICAL CARBON DIOXIDE EXTRACTION;

PLANT EXTRACTS;

SYZYGIUM AROMATICUM;

EID: 84938421857     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1573-6     Document Type: Article

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