Results 171 to 180 of about 281,028 (299)

Flavour in potatoes [PDF]

open access: yesProceedings of the Nutrition Society, 1963
R, SELF, T, SWAIN
openaire   +2 more sources

Potato pyrophosphatases [PDF]

open access: yesBiochemical Journal, 1955
B, NAGANNA   +3 more
openaire   +2 more sources

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi   +2 more
wiley   +1 more source

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