Results 11 to 20 of about 8,128 (260)
Rheological Properties of Mayonnaise with Non-Traditional Ingredients
Техника и технология пищевых производств, 2022 Rheological measurements are used in the food industry to determine physical characteristics of raw materials, as well as semi-finished and finished products.
Sergey A. Bredikhin +4 more
doaj +2 more sources
Sensory Quality of Standard and Light Mayonnaise during Storage [PDF]
Food Technology and Biotechnology, 2002 The effects of ingredients on the quality and stability of two kinds of mayonnaise after it has been stored in a refrigerator (t = 5–8 °C) and at room temperature (t = 20–25 °C) were examined in this research.
Romana Karas +2 more
doaj +2 more sources
Innovative Technologies of Mayonnaise Sauce
Ресторанний і готельний консалтинг: Інновації, 2019 Actuality. The expediency of using blends of vegetable oils for correction of PUFA insufficiency and vegetable raw materials in the technology of mayonnaise sauce production is considered.
Ihor Hryshchenko +2 more
doaj +2 more sources
EDTA – Free mayonnaise for the production thereof [PDF]
, 2020 An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein.
Acharya, Parag +2 more
core +5 more sources
Molecules, 2022 Mayonnaise is a semisolid oil-in-water emulsion comprised of egg yolk, oil, and vinegar. One main problem with mayonnaise is its high fat content, so efforts have been made to develop low-fat sauces with similar characteristics to real mayonnaise.
Heng-I Hsu +4 more
doaj +1 more source
PHYSICO-CHEMICAL PARAMETERS OF FRESH STANDARD AND LIGHT MAYONNAISE [PDF]
, 2022 Mayonnaise is an oil-in-water (O/W) emulsion and is widely consumed as a traditional seasoning due to its creamy mouth feel and special flavor. The standard mayonnaise contains 65%–80% fat, which contributes to its texture, appearance, flavor, and shelf ...
Nataša Poklar Ulrih +4 more
core +1 more source
The Use of Watermelon Rind Flour as Stabilizer for Reduced Fat Mayonnaise
Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 Reduced fat mayonnaise is a mayonnaise that reduces some oil to reduced fat content, but reduced fat mayonnaise has a disavantages. A decrease in the oil phase which can affect the stability of the mayonnaise emulsion.
Herly Evanuarini +3 more
doaj +1 more source
MICROBIOLOGICAL QUALITY OF COMMERCIAL MAYONNAISE SOLD IN ASSIUT CITY [PDF]
Assiut Veterinary Medical Journal, 2007 A total of 30 random samples of commercial mayonnaise were collected from different retailers in Assiut city. To assess their quality, the samples were examined microbiologically for the incidence and counts of aerobic plate count (APC), psychrotrophs ...
AMAL ALI ABDEL-HALEEM, MOHAMMED SAYED
doaj +1 more source
Jurnal Teknologi dan Industri Pangan, 2022 Mayonnaise contains a substantial amount of fat and water. Therefore, it is easily degraded during storage. Reducing fat and moisture content in mayonnaise could extend its shelf life.
Citra Pratiwi Prayitno +3 more
doaj +1 more source
CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF MAYONNAISE PREPARED FROM OSTRICH EGGS [PDF]
Journal of Food and Dairy Sciences, 2006 Ostrich eggs were evaluated for their chemical composition and mineral contents. Also. chemical. microbiological and sensory evaluation of mayonnaise made from ostrich eggs comparable to that made from chicken eggs were studied.
Azza Abou -Arab, Ferlal Abu-Salem.
doaj +1 more source