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Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes
来源：食品科学网 阅读量: 295 发表时间: 2017-03-07
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作者: Vassilios Raikos ∗, Angela McDonagh, Viren Ranawana, Garry Duthie
关键词: Mayonnaise; Beetroot; Oxidative stability; Texture; Sensory analysis
摘要:

​The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control (mayonnaise without beetroot) and a commercially available product. Processing of beetroot had an impact on the struc

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