Journal of Food Technology

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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

Sati Yassin Ahmed Al-dalain and Emad Yassin Ahmed Al-dalain
Page: 25-27 | Received 21 Sep 2022, Published online: 21 Sep 2022

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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.

How to cite this article:

Sati Yassin Ahmed Al-dalain and 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.
DOI: https://doi.org/10.36478/jftech.2015.25.27
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2015.25.27