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Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise : Effects on physical stability, texture and sensory attributes

dc.contributor.authorRaikos, Vasileios
dc.contributor.authorMcDonagh, Angela
dc.contributor.authorRanawana, Viren
dc.contributor.authorDuthie, Garry
dc.date.accessioned2017-03-10T13:28:17Z
dc.date.available2017-03-10T13:28:17Z
dc.date.issued2016-12-01
dc.identifier.citationRaikos , V , McDonagh , A , Ranawana , V & Duthie , G 2016 , ' Processed beetroot ( Beta vulgaris L. ) as a natural antioxidant in mayonnaise : Effects on physical stability, texture and sensory attributes ' , Food Science and Human Wellness , vol. 5 , no. 4 , pp. 191–198 . https://doi.org/10.1016/j.fshw.2016.10.002en
dc.identifier.otherPURE: 71494704
dc.identifier.otherPURE UUID: 6f3486f8-c2fd-4db5-9f52-52df55cf1c6d
dc.identifier.otherScopus: 85068960083
dc.identifier.otherORCID: /0000-0003-3582-6040/work/90173690
dc.identifier.urihttp://hdl.handle.net/2164/8313
dc.descriptionAcknowledgements Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Food Land & People).en
dc.format.extent8
dc.language.isoeng
dc.relation.ispartofFood Science and Human Wellnessen
dc.rightsCopyright © 2017 Beijing Academy of Food Sciences. This publication is Open Access funded by Beijing Academy of Food Sciences under a Creative Commons license https://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectmayonnaiseen
dc.subjectbeetrooten
dc.subjectoxidative stabilityen
dc.subjecttextureen
dc.subjectsensory analysisen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleProcessed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise : Effects on physical stability, texture and sensory attributesen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Rowett Instituteen
dc.description.statusPeer revieweden
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.1016/j.fshw.2016.10.002
dc.identifier.vol5en
dc.identifier.iss4en


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