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Chaos: An Interdisciplinary Journal of Nonlinear Science, 2009
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Terwagne, Denis +5 more
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Terwagne, Denis +5 more
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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.
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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
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
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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
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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
Mayonnaise oils, mayonnaise and the kreis test
Oil & Fat Industries, 1931A. G. Olsen, C. A. Southwick
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Texture of mayonnaise and dressing
2003Relationships 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. +6 more
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PROBIOTIC MAYONNAISE AS A FUNCTIONAL FOOD TO ABATE MAYONNAISE POISONING GLOBALLY
2023Antony, Anson +4 more
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