dc.contributor.author | Raikos, Vasileios | |
dc.contributor.author | McDonagh, Angela | |
dc.contributor.author | Ranawana, Viren | |
dc.contributor.author | Duthie, Garry | |
dc.date.accessioned | 2017-03-10T13:28:17Z | |
dc.date.available | 2017-03-10T13:28:17Z | |
dc.date.issued | 2016-12-01 | |
dc.identifier.citation | Raikos , 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.2016.10.002 | en |
dc.identifier.other | PURE: 71494704 | |
dc.identifier.other | PURE UUID: 6f3486f8-c2fd-4db5-9f52-52df55cf1c6d | |
dc.identifier.other | Scopus: 85068960083 | |
dc.identifier.other | ORCID: /0000-0003-3582-6040/work/90173690 | |
dc.identifier.uri | http://hdl.handle.net/2164/8313 | |
dc.description | Acknowledgements 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.extent | 8 | |
dc.language.iso | eng | |
dc.relation.ispartof | Food Science and Human Wellness | en |
dc.rights | Copyright © 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.subject | mayonnaise | en |
dc.subject | beetroot | en |
dc.subject | oxidative stability | en |
dc.subject | texture | en |
dc.subject | sensory analysis | en |
dc.subject | R Medicine | en |
dc.subject.lcc | R | en |
dc.title | Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise : Effects on physical stability, texture and sensory attributes | en |
dc.type | Journal article | en |
dc.contributor.institution | University of Aberdeen.Rowett Institute | en |
dc.description.status | Peer reviewed | en |
dc.description.version | Publisher PDF | en |
dc.identifier.doi | https://doi.org/10.1016/j.fshw.2016.10.002 | |
dc.identifier.vol | 5 | en |
dc.identifier.iss | 4 | en |