Sati  Yassin Ahmed Al-dalain, Emad  Yassin Ahmed Al-dalain, 
    Use of Phytonutrients Obtained from Natural Spices with Antioxidant and Preservative Effect
by Production of New Kinds of Mayonnaise Produced in Hashemite Kingdom of Jordan,
    Journal of Food Technology,
    Volume 13,Issue 4,
    2015,
    Pages 25-27,
    ISSN 1684-8462,
    jftech.2015.25.27,
    (https://makhillpublications.co/view-article.php?doi=jftech.2015.25.27)
    Abstract: The natural spices (cloves, allspice, black
pepper, coriander, cumin) with antioxidant and
preservative action in the form of powders and extracts
were considered and implemented to be used in new kinds
of mayonnaise and their quality during storage was
studied.
    Keywords: Mayonnaise;antioxidant;phytonutrients;natural spices;preservative action