TY  - JOUR
T1  - 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
AU - Yassin Ahmed Al-dalain, Sati AU - Yassin Ahmed Al-dalain, Emad 
JO  - Journal of Food Technology
VL  - 13
IS  - 4
SP  - 25
EP  - 27
PY  - 2015
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2015.25.27
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2015.25.27
KW  - Mayonnaise
KW  -antioxidant
KW  -phytonutrients
KW  -natural spices
KW  -preservative action
AB  - 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.
ER  -