Results 31 to 40 of about 8,128 (260)
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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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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Applied Sciences, 2023 In the present study, sunflower oil was used as the extracting solvent for carotenoids and other lipophylic compounds from tomato by-products at 2.5% and 5.0% (w/v) and the carotenoid-enriched oils were further used in the manufacturing of soy milk ...
Ana Maria Blejan, Violeta Nour
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Harčova Nauka ì Tehnologìâ, 2019 The importance of food-borne disease and consumer demands for avoiding synthetic food preservatives shifted the research interest to natural food preservatives such as essential oils which have antimicrobial activity.
Asiye Ahmadi-Dastgerdi
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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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Leucine‐rich glioma inactivated 1 (LGI1) is a ganglioside‐binding protein
FEBS Letters, EarlyView.Neuronal hyperexcitability associated with a decrease/absence of the extracellular protein LGI1 has been suggested to be primarily due to the downregulation of Kv1 channel expression. The molecular mechanisms underlying this decrease have not yet been elucidated.
Kévin Debreux +7 more
wiley +1 more source
Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula
Foods, 2022 In this study, ‘Béjaoui’ Cucurbita maxima seeds variety were exposed to both microwave and roasting prior to oil cold press extraction. In addition, full-fat mayonnaise formula from untreated and treated pumpkin seed oils was prepared and assessed for ...
Leila Rezig +6 more
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MARK4 enhances stress granule formation under oxidative stress and increases tau accumulation
FEBS Open Bio, EarlyView.MARK4 (red dots) localizes to stress granules (orange dots) and promotes their formation under oxidative stress by modulating TIA1 (blue dots). MARK4 and TIA1 synergistically increase tau (purple) accumulation, and the reduction of the TIA1 ortholog suppresses neurodegeneration in a fly model.
Sho Nakajima +8 more
wiley +1 more source
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective To (1) validate GAD65‐ELISA detection and quantification for type 1 diabetes mellitus and autoimmune neurological diagnoses, (2) correlate ELISA results (reference range < 5 IU/mL) with established radioimmunoprecipitation assay (RIA; ≤ 0.02 nmol/L), and (3) define ELISA clinical utility and pitfalls.
Andrew McKeon +11 more
wiley +1 more source