On the Entropic Characterization of Mayonnaise Processing [PDF]
EntropyMayonnaise is a high-viscosity food emulsion whose consistency evolves during shearing due to structural rearrangement and possible emulsion destabilization.
Lijesh Koottaparambil +2 more
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Consumer Acceptance and Perceived Sensory Characteristics of Commercial Vegan Mayonnaise [PDF]
FoodsThis study aims to investigate the sensory characteristics of commercially available vegan mayonnaise using the Check-All-That-Apply (CATA) methodology and to determine the acceptability factors influencing consumer purchase intention.
Juyoun Lee, Kyunghee Kim
doaj +3 more sources
Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise [PDF]
FoodsHigh dietary fat food such as mayonnaise (70–80% oil content) can induce obesity and cardiovascular diseases, thus reducing their oil content is required.
Anqi Bi +9 more
doaj +2 more sources
Impact of chia seed protein hydrolysate and apple pomace pectin on the properties of egg-free mayonnaise [PDF]
HeliyonThis study investigates the properties of egg-free mayonnaise prepared using chia seed protein hydrolysate (CSPH) and pectin extracted from apple pomace (PA) as alternatives to egg, comparing it to traditional egg-based mayonnaise.
Sahar Abdoollahi +4 more
doaj +2 more sources
Quality Evaluation of Mayonnaise Enriched with Ethanolic Chard (Beta vulgaris L. var. cicla)Leaves Extract [PDF]
مجلة بحوث التربية النوعية, 2022 The main objectives of the present study were to assess the effect of ethanolic chard leaves extract addition on the physicochemical, sensorial and microbiological mayonnaise properties.
غادة محمد العربى +1 more
doaj +1 more source
PROSPECTS FOR THE DEVELOPMENT OF PRESCRIPTION COMPOSITIONS OF MAYONNAISE SAUCES
Современная наука и инновации, 2023 Thanks to interesting recipes for mayonnaise and mayonnaise sauces, you can diversify the taste of existing dishes and create interesting culinary solutions.
Y. D. Baurova, Al. V. Arisov
doaj +1 more source
Applied Food Research, 2023 A comparative study on the antioxidant effect of clean rosemary extract (CL) and Ethylene diamine tetra acetic acid (EDTA) on lipid oxidation and colour stabilisation of high fat mayonnaise is demonstrated.
Priya Savani +5 more
doaj +1 more source
Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute
Ciência Rural, 2021 : Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content,
Jamila dos Santos Alves +7 more
doaj +1 more source
Effect of different levels of mayonnaise on the physicochemical and sensory attributes of chicken meat spread [PDF]
Journal of Veterinary and Animal Sciences, 2022 The study was aimed to optimize the level of mayonnaise in the formulary of spent chicken meat spread. Chicken meat was replaced with different levels of mayonnaise viz., (T1) 30 per cent meat and 70 per cent mayonnaise, (T2) 40 per cent meat and 60 per ...
Ann Theres John +4 more
doaj +1 more source
Foods, 2022 With the increasing consumer demand for low-fat and low-cholesterol foods, low-fat mayonnaise prepared from soybean oil body (SOB) substitute for egg yolk has great consumption potential.
Wan Wang +8 more
doaj +1 more source