Results 211 to 220 of about 4,993 (252)

Mayonnaise oils, mayonnaise and the kreis test

Oil & Fat Industries, 1931
A. G. Olsen, C. A. Southwick
openaire   +1 more source

Investigation on physicochemical properties, sensory quality and storage stability of mayonnaise prepared from lactic acid fermented egg yolk

Food Chemistry, 2023
Liangjie Tian, Xuebo Liu, Xiang Duan
exaly  

Éternelle mayonnaise

Pour la Science, 2023
openaire   +1 more source

Mayonnaise

Karestin Harrison, Tamara L. Honesty
openaire   +2 more sources

Lipid oxidation in mayonnaise and the role of natural antioxidants: A review

Trends in Food Science and Technology, 2016
Sara Ghorbani Gorji, Heather E Smyth, Melissa A Fitzgerald   +2 more
exaly  

Marvellous mayonnaise

New Scientist, 2021
openaire   +1 more source

Effect of egg yolk freezing on properties of mayonnaise

Food Hydrocolloids, 2016
Tong Wang, Xiaoming Lu
exaly  

Texture of mayonnaise and dressing

2003
Relationships between sensory texture attributes and physical properties of mayonnaise and dressings have been explored. The focus of the work was in creaminess and related texture attributes. Samples ranging from 0-70% oil were tested sensorially by QDA-panels.
Terpstra, M.E.J., Janssen, A.M., van Gemert, L.J., van Doorn, R.J.M., de Wijk, R.A., Weenen, H., van der Linden, E.   +6 more
openaire   +1 more source

Mayonnaise

2007
openaire   +1 more source

Application of oat dextrine for fat substitute in mayonnaise

Food Chemistry, 2011
Ruiling Shen, Jilin Dong
exaly