Results 41 to 50 of about 3,399 (223)

ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM ESSENTIAL OIL DURING SHELF LIFE OF MAYONNAISE

Harčova Nauka ì Tehnologìâ, 2019
The importance of food-borne disease and consumer demands for avoiding synthetic food preservatives shifted the research interest to natural food preservatives such as essential oils which have antimicrobial activity.
Asiye Ahmadi-Dastgerdi
doaj   +1 more source

Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry

Gels, 2023
The aim of this study was to obtain low fat mayonnaise-like emulsion gels using sesame cake and walnut cake by-products resulting from vegetable oil extraction.
Ana Leahu, Sorina Ropciuc, Cristina Ghinea, Cristina Damian   +3 more
doaj   +1 more source

Preparation of low-fat mayonnaise using modified potato starch with carboxy methyl-phosphorylated method containing nanochitosan [PDF]

فناوری‌های جدید در صنعت غذا, 2022
In this study, potato starch was etherified by monochloroacetic acid and then was cross-linked by Sodium triphosphate. Thereafter, chitosan nanoparticles were added to increase the antimicrobial properties and was used in mayonnaise with reduced fat in ...
Homa Torabizadeh, Bahare Ghavidel, Alireza Basiri, Alireza Shakeri, Mehrdad Azin, Bahram Tafaghodinia   +5 more
doaj   +1 more source

The Quality of Low Fat Mayonnaise Using Banana Peel Flour as Stabilizer

IOP Conference Series: Earth and Environmental Science, 2020
Abstract Low fat mayonnaise has disadvantage of having low stability, this is due to decreased dispersed phase and increased aqueous phase. The use of a stabilizer is needed to improve the quality of low fat mayonnaise. The use of banana peel flour is to add the value of low fat mayonnaise.
H Evanuarini, A Susilo
openaire   +1 more source

Pregelatinized Drum-Dried Wheat Starch of Different Swelling Behavior as Clean Label Oil Replacer in Oil-in-Water Emulsions

Foods, 2022
Drum-drying results in pregelatinized starch with relatively low starch fragmentation and a great ability to absorb water and swell at room temperature.
Laura Roman, Mitchell R. Walker, Nicole Detlor, Janice Best, Mario M. Martinez   +4 more
doaj   +1 more source

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

Characteristic of Low Fat Mayonnaise Containing Porang Flour as Stabilizer

Pakistan Journal of Nutrition, 2015
Mayonnaise is oil in water (o/w) emulsion which contain vegetable oil, pasteurized egg yolk, acidulants and other substances. The aim of this study was to characterize of low fat mayonnaise stabilized by porang flour. The addition of hydrocolloids such as porang flour was used to develop low fat mayonnaise as substitute stabilizer alternative to oil ...
Herly Evanuarini, null Nurliyani, null Indratiningsih, Pudji Hastuti   +3 more
openaire   +1 more source

Investigation of the possibilities of using oleaster fruit flour in the production of low-fat- low-cholesterol mayonnaise

Harran Tarım ve Gıda Bilimleri Dergisi, 2023
The aim of the study is to investigate the possible usage of oleaster fruit flour (OFF) (Elaeagnus angustifolia) in mayonnaise formulation by reducing the fat and egg yolk ratios. Mayonnaise samples with four different formulations as control, low-fat low-cholesterol mayonnaise-I (LFCM-I), low-fat low-cholesterol mayonnaise-II (LFCM-II) and low-fat low-
Naciye Ünver, Şerafettin Çelik, Sema Sayar, Berfin Ergün, Yasin Yakar   +4 more
openaire   +2 more sources

Evaluation of the Consistency of Low-Fat Mayonnaise by Squeezing Flow Viscometry

Procedia Food Science, 2011
AbstractLubricated squeezing flow viscometry was applied for the evaluation of the consistency of mayonnaise samples of 50% w/w oil content. Mayonnaise samples were prepared with the addition of four stabilizers: sodium alginate, xanthan gum, guar gum and carboxymethyl cellulose (CMC).
Thomareisa, Apostolos S., Chatziantoniou, Soumela   +1 more
openaire   +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