Development of a Clean Label Mayonnaise Using Fruit Flour.
antioxidant capacity
clean label
food by-products
mayonnaise
nectarine flour
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
24 May 2023
24 May 2023
Historique:
received:
19
04
2023
revised:
09
05
2023
accepted:
16
05
2023
medline:
10
6
2023
pubmed:
10
6
2023
entrez:
10
6
2023
Statut:
epublish
Résumé
Over the past few years, clean label food has been growing, meaning that consumers are searching for shorter and simpler ingredient lists composed of familiar and natural ingredients. The objective of the present work was to develop a vegan clean label mayonnaise, replacing the additives with fruit flour obtained from fruit reduced commercial value. The mayonnaises were prepared by replacing the egg yolk with 1.5% (
Identifiants
pubmed: 37297356
pii: foods12112111
doi: 10.3390/foods12112111
pmc: PMC10252570
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Agencia de Inovacao
ID : PO CI/ANI/ 46080/2019
Organisme : Fundação para a Ciência e Tecnologia
ID : UIDB/04129/2020
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