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Ingredients of mayonnaise: Future perspectives focusing on essential oils to reduce oxidation and microbial counts.

Author(s): GOMES, I. A.; GOMES, F. dos S.; FREITAS-SILVA, O.; SILVA, J. P. L. da

Low-acid mayonnaise produced with raw egg is a product rich in oil, almost a home-made product, but it is susceptible to lipid oxidation and microbial contamination by Salmonella Enteritidis, which re... ...

Repository: BDPA     Publication year: 2017

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Storage and flavor influence on the rheological properties of handmade mayonnaises.

Author(s): CALDAS, C. M.; MAIA, J. L. V.; SILVA, J. P. L. da; CARVALHO, C. W. P. de; TAKEITI, C. Y.

Repository: BDPA     Publication year: 2013

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Application of oregano essential oil against Salmonella enteritidis in mayonnaise salad.

Author(s): SILVA, J. P. L. da; FRANCO, B. D. G. de M.

Repository: BDPA     Publication year: 2012

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