Results 41 to 50 of about 8,128 (260)
Foods, 2018 Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences.
Viktoria Olsson +3 more
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Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Background and Purpose White matter hyperintensities (WMH) are a core neuroimaging marker of cerebral small vessel disease (CSVD). Sleep apnoea (SA) is a recognized vascular risk factor, but its associations with regional WMH burden, short‐interval WMH change and cognitive performance in population‐based cohorts remain incompletely defined. We
Peng Cheng +4 more
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Sifat fisik dan kimia mayones dari virgin coconut oil dan air kelapa
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi PertanianMayonnaise is a form of emulsion that is widely used in food products, for example salads, meatballs, sausages, etc. Mayonnaise can be made by mixing vegetable oil and water with the addition of other components such as egg yolks, sugar, salt, mustard ...
Lastri Wiyani +5 more
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Kestabilan emulsi dan oksidasi low fat mayonnaise menggunakan kefir sebagai alternatif emulsifier
Jurnal Ilmu-Ilmu Peternakan, 2019 Mayonnaise is popular sauce. It’s kind of semi solid oil in water (o/w) emulsion which containing oil, acidifier and pasteurized egg yolk as an emulsifier.
Herly Evanuarini +3 more
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Mayonnaise, Sandwiches and Salmonella
Journal of Food Protection, 1981 Sandwiches, prepared with home-cooked or commercially purchased turkey meat and made with or without commercially available mayonnaise, were inoculated with approximately 600-700 cells of a nalidixic acid-resistant strain of Salmonella typhimurium per gram of each sandwich.
B, Swaminathan, J M, Howe, C M, Essling
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MOGAD Is the Most Common Cause of Isolated Optic Neuritis in Children
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objectives The study aimed to characterize the clinical features, etiologies, and outcomes of isolated, first‐time pediatric ON in the post‐MOG‐IgG era. Methods This was a single‐center retrospective cohort study at Texas Children's Hospital of patients diagnosed with first‐time ON between 2018–2024, with follow‐up data collected through 2025.
Chaitanya Aduru +13 more
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Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objectives We aimed to determine the frequency of subclinical optic nerve (ON) lesions using MRI, optical coherence tomography (OCT), and visual evoked potentials (VEP) in radiologically isolated syndrome (RIS), and to assess their diagnostic and prognostic significance.
Christine Lebrun‐Frenay +13 more
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FoodsEmulsifiers, like egg yolk (EY), are necessary for the formation of mayonnaise, which is an oil-in-water type of colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF) to enhance the ...
Kyo-Yeon Lee +5 more
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Applied Food Research, 2021 The study was aimed to evaluate the effect of different concentrations of apple peel extract 0.5%, 0.75%, 1%, 1.25% on the quality attributes, oxidative stability, sensory attributes and rheological characteristics of mayonnaise during the storage ...
Muhammad Umair Khalid +8 more
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The Antimicrobial Properties of Chitosan in Mayonnaise and Mayonnaise-Based Shrimp Salads
Journal of Food Protection, 2000 The potential for using chitosan glutamate as a natural food preservative in mayonnaise and mayonnaise-based shrimp salad was investigated. Mayonnaise containing 3 g/liter of chitosan combined with acetic acid (0.16%) or lemon juice (1.2 and 2.6%) was inoculated with log 5 to 6 CFU/g of Salmonella Enteritidis, Zygosaccharomyces bailii, or Lactobacillus
S, Roller, N, Covill
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