Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise

International Journal of Food Science and Technology

Volumn 51, Issue 6, 2016, Pages 1417-1424

  Azhagu Saravana Babu, Packirisamy ^a   Vajiha Aafrin, Basheer ^a   Archana, Ganesan ^a   Sabina, Kalleary ^a   Sudharsan, Kasirajan ^a   Radha Krishnan, Kesavan ^b   Babuskin, Srinivasan ^c   Sivarajan, Meenatchisundaram ^d   Sukumar, Muthusamy ^a  

^a ANNA UNIVERSITY   (India)

^b CIT   (India)

^c JCT COLLEGE OF ENGINEERING AND TECHNOLOGY   (India)

^d CENTRAL LEATHER RESEARCH INSTITUTE   (India)

Author keywords

Cucumis sativus; Antioxidants; Mayonnaise; Polyphenols; Shelf life

Indexed keywords

ANTIOXIDANTS; BUTYLATED HYDROXYANISOLE; FREE RADICALS;

CUCUMIS SATIVUS; FREE RADICAL SCAVENGING ACTIVITY; MAYONNAISE; NATURAL PRESERVATIVES; ORGANOLEPTIC EVALUATION; POLYPHENOLS; SHELF LIFE; SYNTHETIC ANTIOXIDANTS;

FOOD PRESERVATION;

EID: 84969771871     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13109     Document Type: Article

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