Results 11 to 20 of about 4,993 (252)
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
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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
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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
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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
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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
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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
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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.
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The Journal of Physical Chemistry Letters, 2017 Structuring caused by the mixing of liquids or the addition of solutes to a solvent causes the viscosity to increase. The classical example is mayonnaise: a mixture of two low-viscosity liquids, water and oil, is structured through the addition of a surfactant creating a dispersed phase, causing the viscosity to increase a thousand-fold.
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Agrointek, 2023 Mayonnaise is an emulsion product consisting of oil, water and other ingredients which affect its stability. Improving the stability of mayonnaise can be done by using emulsifiers and stabilizers.
Yunita Fransisca +2 more
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Evaluation of physicochemical and sensory properties of mayonnaise containing wheat germ protein isolate and xanthan gum [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013 The aim of this research was to study the feasibility of using Wheat Germ Protein Isolate (WGPI) and Xanthan Gum (XG) as egg substitutes in mayonnaise formulation.
M. Rahbari +3 more
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