4.5 Article

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

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Use of essential oils and extracts from spices in meat protection

L. Hernandez-Ochoa et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

Article Food Science & Technology

Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation

Kobra Rahmati et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

Article Food Science & Technology

Supercritical Carbon Dioxide Extraction of Eugenol from Clove Buds

Dipan Chatterjee et al.

FOOD AND BIOPROCESS TECHNOLOGY (2013)

Article Food Science & Technology

Supercritical Carbon Dioxide Extraction of Squalene from Amaranthus paniculatus: Experiments and Process Characterization

Paramita Bhattacharjee et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Article Engineering, Manufacturing

Antioxidant Properties of Selected Plant Extracts and Application in Packaging as Antioxidant Cellulose-Based Films for Vegetable Oil

Panchuti Phoopuritham et al.

PACKAGING TECHNOLOGY AND SCIENCE (2012)

Article Chemistry, Applied

Application of oat dextrine for fat substitute in mayonnaise

Ruiling Shen et al.

FOOD CHEMISTRY (2011)

Article Food Science & Technology

Essential Oils as Biopreservatives: Different Methods for the Technological Application in Lettuce Leaves

Alejandra Ponce et al.

JOURNAL OF FOOD SCIENCE (2011)

Article Food Science & Technology

Identification and PEP Inhibitory Activity of Acetophenone Glucosides from the Clove Buds (Syzygium aromaticum)

Ah-Reum Han et al.

JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY (2010)

Article Chemistry, Medicinal

Anti-inflammatory and antinociceptive activities of eugenol essential oil in experimental animal models

Apparecido N. Daniel et al.

REVISTA BRASILEIRA DE FARMACOGNOSIA-BRAZILIAN JOURNAL OF PHARMACOGNOSY (2009)

Article Food Science & Technology

Preparation of tofu using chitosan as a coagulant for improved shelf-life

HK No et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2004)

Article Biochemical Research Methods

TLC densitometric method for the quantification of eugenol and gallic acid in clove

SB Pathak et al.

CHROMATOGRAPHIA (2004)