2016
DOI: 10.15835/buasvmcn-fst:12357
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Study Regarding the Use of Salvia Officinalis Essential Oil in Food Products With a High Fat Content (Mayonnaise)

Abstract: In the last years, through the emerging technologies for food processing, new ways are proposed for replacing the synthetic antioxidants with natural occurring compounds extracted from plants and which exert a high antioxidant activity. Therefore, the aim of the present study was to assess the addition of Salvia officinalis essential oil and its impact on the physicochemical characteristics of homemade mayonnaise. The product was monitored for four months in order to highlight the possible physicochemical chan… Show more

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