Results 51 to 60 of about 3,399 (223)

GELATIN FROM BONES OF BIGHEAD CARP AS A FAT REPLACER ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF LOW-FAT MAYONNAISE [PDF]

Journal of microbiology, biotechnology and food sciences, 2019
The objective of this study was to produce a low-fat mayonnaise containing gelatin from bighead carp by-products as a fat replacer. Low-fat mayonnaise samples were made by substituting the oil with fish gelatin at 0% (T0), 10% (T10), 25% (T25), and 40% (T40).
Mohamed Javad Ataie, Seyed Pezhman Hosseini Shekarabi, Seyed Hassan Jalili   +2 more
openaire   +1 more source

Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes

Foods and Raw Materials, 2021
Introduction. Mayonnaise is a kind of oil-in-water emulsion that usually contains 70–80% of oil. However, modern food science keeps providing new knowledge about high-fat products, which makes it possible to solve the problems related to health concerns. Study objects and methods.
Venus Habashi, Amir Hossein Elhamirad, Ahmad Pedramnia   +2 more
openaire   +2 more sources

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

Fatty acid composition of mayonnaise based on sunflower and linen oil

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2022
The study demonstrates the peculiarities of the fatty acid composition of oils and samples of mayonnaise prepared on the basis of these oils. The fatty acid profile of sunflower and linseed oil samples and control and experimental mayonnaise samples was ...
L. P. Kryskova, O. S. Pokotylo
doaj   +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  

Subclinical Optic Nerve Involvement in Radiologically Isolated Syndrome: Multimodal Detection and Diagnostic Impact

Annals of Clinical and Translational Neurology, EarlyView.
ABSTRACT Objectives We aimed to determine the frequency of subclinical optic nerve (ON) lesions using MRI, optical coherence tomography (OCT), and visual evoked potentials (VEP) in radiologically isolated syndrome (RIS), and to assess their diagnostic and prognostic significance.
Christine Lebrun‐Frenay, Cassandre Landes‐Château, Lydiane Mondot, Mikael Cohen, Margherita Popolo, Jérôme de Seze, Bertrand Bourre, Françoise Durand‐Dubief, Olivier Casez, Orhun H. Kantarci, Aksel Siva, Stephanie Baillif, Darin T. Okuda, Letizia Leocani   +13 more
wiley   +1 more source

An Approach to the Assessment of the Physical Stability of Mayonnaises

Engineering Proceedings, 2023
A significant number of foods are manufactured in the form of emulsions. A typical example of such a product is mayonnaises, which vary in oil content. However, as a macroemulsion, they are a thermodynamically unstable system.
Sergey Gubsky, Anastasiia Sachko
doaj   +1 more source

The Cost of a Nutritious Diet in Cafeterias: Evidence From US Military Dining Facilities

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Providing nutritious meals in institutional settings with financial constraints, such as military dining facilities, is challenging. The US Department of War (DoW) and US Department of Agriculture (USDA) collaborated to modernize the Basic Daily Food Allowance (BDFA) using an optimization model that incorporates service members' consumption ...
Linlin Fan, Yiwen Zhao, Andrea Carlson, Parke Wilde, Joanna Reagan, Julianna Jayne, Starr Seip, Denise Laursen, Matthew P. Rabbitt   +8 more
wiley   +1 more source