MAYONNAISE

作品数：6被引量：8H指数：2
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相关领域：轻工技术与工程更多>>
相关期刊：《Journal of Food Science and Engineering》《Food Science and Human Wellness》《Food Materials Research》《Food and Nutrition Sciences》更多>>
相关基金：国家自然科学基金更多>>
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Physico-Chemical, and Sensory Properties of Mayonnaise Substitute Prepared from Chia Mucilage (Salvia hispanica L.) and Gum Arabic from Acacia senegal var. kerensis
《Food and Nutrition Sciences》2024年第9期880-898,共19页Lydia Apondi Odep Symon Maina Mahungu Mary Nyambeki Omwamba 
Gum Arabic (GA) from Acacia senegal var. kerensis has been approved as an emulsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia mucilage, on the other hand, has been approved to be used...
关键词：MAYONNAISE Chia Mucilage Gum Arabic Physicochemical Sensory Properties 
Mayonnaise formulated with novel egg yolk ingredients has enhanced thermal and rheological properties
《Food Materials Research》2022年第1期102-112,共11页Zifan Wan Tao Fei Tong Wang 
supported by the USDA National Institute of Food and Agriculture,Hatch/Multi-state project (accession number:1023982);the Egg Industry Center located at Iowa State University,USA.
Egg yolk is a good emulsifier used in many food applications and is required for mayonnaise.This study aimed to evaluate the function of fractionated yolk as co-products of obtaining IgY,the plasma fraction which is r...
关键词：SOLUBILITY FRACTION RHEOLOGICAL 
Processed beetroot(Beta vulgaris L.)as a natural antioxidant in mayonnaise:Effects on physical stability,texture and sensory attributes被引量：5
《Food Science and Human Wellness》2016年第4期191-198,共8页Vassilios Raikos Angela McDonagh Viren Ranawana Garry Duthie 
The oxidative and physical stability of the reformulated mayonnaise with processed beetroot was investigated and compared with a control(mayonnaise without beetroot)and a commercially available product.Processing of b...
关键词：MAYONNAISE Beetroot Oxidative stability TEXTURE Sensory analysis 
Utilization of Yellowfin Tuna and Red Snapper Roe Protein Concentrate as Emulsifier in Mayonnaise
《Journal of Food Science and Engineering》2013年第12期678-687,共10页Safira Yessica Wiharja Joko Santoso Lisa Amanda Yakhin 
Roes of yellowfin tuna （Thunnus albacares） and red snapper （Lutjanus champecanus） are considered as abundant and underutilized by-product in Indonesia. The production of roe protein concentrate （RPC） is expected...
关键词：EMULSIFIER MAYONNAISE red snapper yellowfin tuna RPC. 
The Bioavailability of Vitamin E in Fortified Processed Foods被引量：3
《Food and Nutrition Sciences》2012年第3期329-336,共8页Inga Schneider Ute Bindrich Andreas Hahn 
Objectives: Vitamin E is an important human lipophilic antioxidant and is required for many metabolic functions. A high vitamin E intake appears to favorably impact a variety of disease processes. The vitamin E intake...
关键词：VITAMIN E BIOAVAILABILITY EMULSION CREAM CHEESE MAYONNAISE 
Production of Mayonnaise from Date Pit Oil
《Food and Nutrition Sciences》2011年第9期938-943,共6页Amany Mohamed Mohamed Basuny Maliha Ali AL-Marzooq 
Chemical compositionof the residual pits from processing of date (Phoenix dactylifera L.) variety khalas from AL-Hasa region–Saudi Arabia was investigated. The extracted oil from residual pits was analyzed for its ph...
关键词：DATE STONE FATTY Acid Composition OXIDATIVE Stability MAYONNAISE 
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