Results 51 to 60 of about 4,993 (252)
Analysis of the rheological properties of mayonnaise sauces obtained with the use of sodium alginate polysaccharide [PDF]
BIO Web of ConferencesThe article discusses the possibility of using sodium alginate as an additive in emulsified food products - mayonnaise sauce-to improve its functional properties.
Sokolan Nina +4 more
doaj +1 more source
Foods, 2022 A plant-based diet has become more popular as a pathway to transition to more sustainable diets and personal health improvement in recent years. Hence, vegan mayonnaise can be proposed as an egg-free, allergy friendly vegan substitute for full-fat ...
Katarzyna Włodarczyk +2 more
doaj +1 more source
Arthritis Care &Research, EarlyView.Objective A patient‐centered approach for chronic disease management, including systemic lupus erythematosus (SLE), aligns treatment with patients’ values and preferences, leading to improved outcomes. This paper summarizes how patient experiences, perspectives, and priorities informed the American College of Rheumatology (ACR) 2024 Lupus Nephritis (LN)
Shivani Garg +20 more
wiley +1 more source
Development of mayonnaise recipes considering the main trends in product range improvement [PDF]
Техника и технология пищевых производств, 2018 The article reveals technological aspects of using different types of egg products in mayonnaise production technology. The authors studied the chemical composition of different egg products being used in mayonnaise production technology.
Starovoytova K., Tereshchuk L.
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Arthritis Care &Research, EarlyView.Objective Sjögren's disease is an autoimmune disorder that can impact multiple organ systems, including the peripheral nervous system (PNS). PNS manifestations, which can exist concurrently, include mononeuropathies, polyneuropathies, and autonomic nervous system neuropathies.
Anahita Deboo +88 more
wiley +1 more source
Pathogens, 2019 Raw egg products are often associated with salmonellosis. The Australian guidelines recommend raw egg mayonnaise to be prepared and stored under 5 °C and adjusted to a pH less than 4.6 or 4.2.
Thilini Piushani Keerthirathne +3 more
doaj +1 more source
Amaranth grain processing in a grain roller mill [PDF]
Техника и технология пищевых производств, 2018 The article reveals technological aspects of using different types of egg products in mayonnaise production technology. The authors studied the chemical composition of different egg products being used in mayonnaise production technology.
Shmalko N., Smirnov S.
doaj +1 more source
Immune Checkpoint Inhibitor–Related Myositis and Associated Triad Overlap Syndrome
Arthritis Care &Research, EarlyView.Objective Immune checkpoint inhibitor (ICI) myositis is a rare but a highly morbid condition, particularly with the ICI myositis triad syndrome of myositis, myocarditis, and myasthenia gravis. We report the clinical characteristics of ICI myositis and all‐cause mortality in these patients.
Selene Rubino +9 more
wiley +1 more source
Future FoodsAlthough egg yolk is widely valued for its nutritional contribution and excellent emulsifying functionality in mayonnaise, its high fat and cholesterol content has increased interest in developing healthier and plant-based alternatives.
Forouzan Jalalizand +4 more
doaj +1 more source
The effect of hydroxy propyl methyl cellulose on emulsion stability and sensory properties of virgin coconut oil mayonnaise [PDF]
BIO Web of ConferencesMayonnaise is a semi-solid emulsion made by mixing ingredients such as vegetable oil, egg yolks, and other food ingredients with or without adding food additives, such as stabilizers.
Ayu D.F. +3 more
doaj +1 more source