New peanut product: "Mayonnaise". Some chemical aspects

Authors
Johnston, MG Navarro, VM Nepote, V Grosso, NR Brutti, NI Guzman, CA
Citation
Mg. Johnston et al., New peanut product: "Mayonnaise". Some chemical aspects, MOLECULES, 5(3), 2000, pp. 485-486
Citations number
5
Categorie Soggetti
Organic Chemistry/Polymer Science
Journal title
MOLECULES
ISSN journal
14203049 → ACNP
Volume
5
Issue
3
Year of publication
2000
Pages
485 - 486
Database
ISI
SICI code
1420-3049(200003)5:3<485:NPP"SC>2.0.ZU;2-5
Abstract
The percentage composition, fatty acids and oxidation stability was obtaine d from "peanut mayonnaise" in comparison with commercial mayonnaise and sun flower oil. "Peanut mayonnaise" showed better chemical quality than commerc ial mayonnaise.