Results 31 to 40 of about 8,646,057 (180)

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient

Foods, 2022
Development of novel food products represents a basic meeting point for health and business requirements. Mayonnaise sauce is well-suited to be a healthy and tasty dressing.
Antonella De Leonardis, Vincenzo Macciola, Ayesha Iftikhar, Francesco Lopez   +3 more
doaj   +1 more source

Research of the stability of low-calorie mayonnaises and development of their formulation [PDF]

E3S Web of Conferences
New formulation of mayonnaise using biologically active additives and surface-active substances have been studied. The stability features of new formulation of mayonnaise at different fat contents have been analyzed.
Majidova Nargiza, Bozorov Dilmurod, Rakhmonov Kakhramon, Akramova Parvina   +3 more
doaj   +1 more source

Effect of Aloe Vera Gel on the Physicochemical, Rheological, and Sensory Properties of Low-Fat Mayonnaise [PDF]

مجله پژوهش‌های علوم و صنایع غذایی ایران
Introduction Mayonnaise is one of the world’s most popular sauces. It is a semi-solid oil-in-water emulsion made by mixing vegetable oil, egg yolk, water, vinegar, and other ingredients.
Maryam Akbari govarchin galeh, Mohammad Javad Varidi, Mehdi Varidi, Hanieh Yarabbi   +3 more
doaj   +1 more source

Canned Beans Aquafaba as an Egg White Substitute in the Technology of Low-Fat Mayonnaise

Engineering Proceedings, 2023
Global trends of promoting a healthy lifestyle through a balanced diet and reducing the consumption of animal products and high-fat-content foods have contributed to the creation of new mayonnaise-like products.
Anastasiia Sachko, Oksana Sema, Olga Grinchenko, Sergey Gubsky   +3 more
doaj   +1 more source

Impact of Flaxseed Oil Concentration on Stabilization of Mayonnaise-like Emulsion Co-stabilized by WP and KGM

Liang you shipin ke-ji, 2023
Traditional mayonnaise has some dietary health problems such as high cholesterol, high fat and high calories. In this work, the mayonnaise-like emulsions with cholesterol-free and high omega-3 unsaturated fatty acid were prepared with whey protein (WP ...
ZHANG Yan-qiu, XU Chang, PEI Ya-qiong
doaj   +1 more source

Use of Phenolic Extract from Peanut Skin as a Natural Antioxidant in Chia Oil-Based Mayonnaise

Biology and Life Sciences Forum, 2023
Currently, the antioxidants (AOs) used in foods are mainly synthetic, often questioned on health grounds. So, the need for innocuous natural AOs has increased in last years. The peanut skin (PS) is an industrial by-product of low added value, but rich in
Romina Mariana Bodoira, Andrea Carolina Rodríguez-Ruiz, Damián Modesto Maestri, Pablo Daniel Ribotta, Alexis Rafael Velez, Marcela Lilian Martinez   +5 more
doaj   +1 more source

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

Molecules, 2022
Pickering emulsions, which are emulsions stabilized by colloidal particles, are being increasingly positioned as novel strategies to develop innovative food product solutions.
Larissa C. Ghirro, Stephany Rezende, Andreia S. Ribeiro, Nuno Rodrigues, Márcio Carocho, José Alberto Pereira, Lillian Barros, Bogdan Demczuk, Maria-Filomena Barreiro, Arantzazu Santamaria-Echart   +9 more
doaj   +1 more source

Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production

, 2023
This study aimed to investigate the potential usage of exopolysaccharide (EPS) produced by Leuconostoc lactis GW-6 species as an emulsifier in a low-fat mayonnaise by the formation of a complex with whey protein isolate (WPI) to improve rheological ...
Tekin-Cakmak, Zeynep Hazal, DERTLİ, Enes, Yalmanci, Dilara, KARASU, Salih   +3 more
core   +1 more source

Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference

Revista Española de Nutrición Humana y Dietética, 2022
Introduction: Due to the interest in healthcare through the diet, there is an increase in the reformulation of products to reduce their fat content. The mayonnaise is a dressing product recognized by its high content of fats (75 %); the reduction of fat
Jorge Metri Ojeda, Milena Ramírez Rodrigues, Diana Baigts Allende   +2 more
doaj  

Senkyunolide I Inhibits mtDNA‐cGAS‐STING Signaling in Macrophages via Targeting VDAC1 Oligomerization to Attenuate Ulcerative Colitis

Advanced Science, EarlyView.
In macrophages, senkyunolide I (SEI) directly targets the K12 residue of VDAC1 to inhibit its stress‐induced oligomerization, a critical upstream event that effectively prevents mitochondrial DNA release and subsequent cGAS‐STING pathway activation.
Zhiming Ye, Yihang Huang, Bohao Han, Lei Zhang, Can Yu, Yang Yang, Bing Liu, Yongping Jian, Zhixiang Xu, Cheng Zeng   +9 more
wiley   +1 more source