Results 201 to 210 of about 4,993 (252)
Some of the next articles are maybe not open access.
Agroalimentaire, 2022
Russian cuisine, especially festive cuisine, is simply unimaginable without mayonnaise. Salads such as seledka pod šuboj (herring in a fur coat), salat oliv'e (olive salad), krabovyj salat (surimi salad), mimoza (mimosa salad) and many more, as well as meat dishes such as mjaso po franzuski (meat à la française) are prepared with mayonnaise. Originally
+4 more sources
Russian cuisine, especially festive cuisine, is simply unimaginable without mayonnaise. Salads such as seledka pod šuboj (herring in a fur coat), salat oliv'e (olive salad), krabovyj salat (surimi salad), mimoza (mimosa salad) and many more, as well as meat dishes such as mjaso po franzuski (meat à la française) are prepared with mayonnaise. Originally
+4 more sources
Chaos: An Interdisciplinary Journal of Nonlinear Science, 2009
info:eu-repo/semantics ...
Terwagne, Denis +5 more
openaire +4 more sources
info:eu-repo/semantics ...
Terwagne, Denis +5 more
openaire +4 more sources
After Dinner Conversation, 2020
What does it mean to be an “all natural” food? To what degree should we determine a food additive is safe before using it mass produced products? In this work of philosophical short fiction, Dr. Loriah Harp works for Natural Light Foods and is the creator of acetylsterolstearate, a food additive that makes Natural Light Mayonnaise possible.
openaire +1 more source
What does it mean to be an “all natural” food? To what degree should we determine a food additive is safe before using it mass produced products? In this work of philosophical short fiction, Dr. Loriah Harp works for Natural Light Foods and is the creator of acetylsterolstearate, a food additive that makes Natural Light Mayonnaise possible.
openaire +1 more source
Partitioning of Selected Antioxidants in Mayonnaise
Journal of Agricultural and Food Chemistry, 1999This study examined partitioning of alpha-, beta-, and gamma-tocopherol and six polar antioxidants (Trolox, ferulic acid, caffeic acid, propyl gallate, gallic acid, and catechin) in mayonnaise. Partitioning of antioxidants between different phases was determined after separation of mayonnaise by either (a) centrifugation + ultracentrifugation or (b ...
C, Jacobsen +4 more
openaire +2 more sources
Journal of Texture Studies, 2003
ABSTRACTThe Lubricity Index (LI) is defined as a new parameter to quantitatively evaluate mouthfeel. Rheological data were collected using a helical ribbon mixer viscometer with commercial mayonnaise products. The LI is calculated from changes in apparent viscosity due to temperature and moisture variations that mirror those found in the mouth during ...
JAMES F. STEFFE +2 more
openaire +1 more source
ABSTRACTThe Lubricity Index (LI) is defined as a new parameter to quantitatively evaluate mouthfeel. Rheological data were collected using a helical ribbon mixer viscometer with commercial mayonnaise products. The LI is calculated from changes in apparent viscosity due to temperature and moisture variations that mirror those found in the mouth during ...
JAMES F. STEFFE +2 more
openaire +1 more source
2016
The margarine spread on toasts, the milk for breakfast and the mayonnaise for dressing the salad for lunch shown in Fig. 1.1 in Chap. 1 are all emulsions. Further, the creamer used in the after-lunch coffee is as well an emulsion. Our daily diet is in fact composed of many foods that are classified as emulsions (or regarded as emulsified foods).
Tze Loon Neoh +2 more
openaire +1 more source
The margarine spread on toasts, the milk for breakfast and the mayonnaise for dressing the salad for lunch shown in Fig. 1.1 in Chap. 1 are all emulsions. Further, the creamer used in the after-lunch coffee is as well an emulsion. Our daily diet is in fact composed of many foods that are classified as emulsions (or regarded as emulsified foods).
Tze Loon Neoh +2 more
openaire +1 more source
Microstructure de la mayonnaise = Microstructure of mayonnaise
2002La mayonnaise est une sauce très populaire consommée dans de nombreux pays. Pour le consommateur, des propriétés importantes telles que la stabilité, la texture, la couleur et l'aspect dépendent de la microsctructure de l'émulsion. L'objectif de l'étude était de caractériser la microstructure de la mayonnaise. La mayonnaise a été produite dans une cuve
Allais, Irène +5 more
openaire +1 more source