Results 21 to 30 of about 4,993 (252)
Journal of Applied Food Technology, 2021 Mayonnaise is an oil emulsion product in water (o/w). The main component of mayonnaise is fat, or oil derived from vegetable oil. Fat or oil is very influential on the physical, chemical, and characteristics of mayonnaise because of the fatty acid ...
Sudjatinah Sudjatinah
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Physicochemical quality of low fat mayonnaise using whey protein concentrate [PDF]
E3S Web of Conferences, 2022 Low fat mayonnaise as a low-calorie product modification has low emulsion stability. Whey Protein Concentrate (WPC) has a high protein content and can act as a good emulsifier for emulsion of mayonnaise. The purpose of this study was to evaluate of a low-
Satriawan Tri Umar +2 more
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Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise
Foods, 2022 In this study, the effect of various heating temperatures (61–70 °C) and times (1–10 min) on physical and chemical properties of liquid egg yolk (LEY) and mayonnaise were investigated. Initially, we found that the increase of LEY protein denaturation was
Jou-Hsuan Ho +6 more
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Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs
Grasas y Aceites, 2008 Ostrich eggs were evaluated for their chemical composition and mineral contents. Also, chemical, microbiological and sensory evaluation of the mayonnaise made from ostrich eggs in comparison to that made from chicken eggs were studied.
Ferial M. Abu-Salem, Azza A. Abou-Arab
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Potential of Pumpkin Flour as a Stabilizer in Reduced-Fat Mayonnaise
Jurnal Ilmu dan Teknologi Hasil Ternak, 2022 Pumpkin is a local plant that contains antioxidants such as polyphenols and carotenoids. Pumpkin contains pectin which can function as a stabilizer. Â Full-fat mayonnaise is a semi-solid emulsion product that has a total fat content of 70-80%, while ...
Hemas Azizila Nidhal +2 more
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Nano formulated soy proteins as a fat replacer in low fat mayonnaise formula
Journal of the Saudi Society of Agricultural Sciences, 2023 It is vital to research mayonnaise egg yolk alternatives due to the greater fat and cholesterol content in egg yolks. The use of soy protein isolate and nano soy isolate as fat substitutes in mayonnaise was investigated.
Yehia Abdel Razik Heikal +4 more
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Improving The Physical Stability Of Virgin Olive Oil Mayonnaise
Journal of Advanced Research in Natural and Applied Sciences, 2022 Mayonnaise is a popular solid like sauce obtained typically from the ingredients; vegetable oil, vinegar, egg yolk, and salt. For mayonnaise production, vegetable oils with low costs are preferred. Extra virgin olive oil (EVOO), despite its high cost, is
Melis Coskun +2 more
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HeliyonConsidering the high global consumption of mayonnaise and modern concerns about the health value of food products, the recipe for mayonnaise sauces is constantly evolving.
Shakhnozakhon Gaipova +4 more
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Optimization of Reduced Fat Mayonnaise by Using Apple Peel Flour as a Stabilizer
Jurnal Ilmu dan Teknologi Hasil Ternak, 2021 Reduced fat mayonnaise products have an unstability of the emulsion, so a stabilizer is needed to improve quality of mayonnaise. Apple peel flour can be used as a stabilizer to improve the quality of mayonnaise.
Herly Evanuarini, Agus Susilo
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Stability Emulsion and Sensory Characteristics Low Fat Mayonnaise Using Kefir as Emulsifier Replacer
Jurnal Ilmu dan Teknologi Hasil Ternak, 2017 Mayonnaise is a kind of semi solid oil in water (o/w) emulsion which containing pasteurized egg yolk as an emulsifier. The consumers have demanded that the use of egg yolk be reduced.
Herly Evanuarini +3 more
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