Showing 8,441 - 8,460 results of 19,887 for search '"S4C"', query time: 0.31s Refine Results
  1. 8441
  2. 8442
  3. 8443
  4. 8444
  5. 8445
  6. 8446
  7. 8447
  8. 8448
  9. 8449
  10. 8450
  11. 8451
  12. 8452
  13. 8453
  14. 8454
  15. 8455
  16. 8456
  17. 8457
  18. 8458

    Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes by Vassilios Raikos, Angela McDonagh, Viren Ranawana, Garry Duthie

    Published 2016-12-01
    “…The addition of microwaved beetroot significantly enhanced the oxidative stability of mayonnaise at the end of a storage period of 4 weeks (4 °C). Although no significant differences (P > 0.05) were detected between the mayonnaise samples containing beetroot and the commercial control, the latter was less susceptible to oxidation during storage. …”
    Get full text
    Article
  19. 8459
  20. 8460