Works matching DE "MAYONNAISE"

Results: 245

Combining cellulose nanofibrils and galactoglucomannans for enhanced stabilization of future food emulsions.

Published in:

Cellulose, 2021, v. 28, n. 16, p. 10485, doi. 10.1007/s10570-021-04213-x

By:

Aaen, Ragnhild;
Lehtonen, Mari;
Mikkonen, Kirsi S.;
Syverud, Kristin

Publication type:

Article

Egg yolk hydrolysed granules: Characteristics, rheological properties and applications.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 4, p. 457, doi. 10.1016/j.fbp.2013.04.003

By:

Orcajo, Janire;
Marcet, Ismael;
Paredes, Benjamín;
Díaz, Mario

Publication type:

Article

Nisin-producing Lactococcus spp. from mayonnaise-based products and their raw materials.

Published in:

European Food Research & Technology, 2010, v. 231, n. 1, p. 137, doi. 10.1007/s00217-010-1262-2

By:

Miller, Petr;
Chumchalová, Jana;
McMullen, Lynn M.

Publication type:

Article

Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties.

Published in:

Colloids & Interfaces, 2024, v. 8, n. 2, p. 22, doi. 10.3390/colloids8020022

By:

Rajasekaran, Bharathipriya;
Singh, Avtar;
Zhang, Bin;
Hong, Hui;
Prodpran, Thummanoon;
Benjakul, Soottawat

Publication type:

Article

QUALITY MANAGEMENT IN THE TECHNOLOGY OF MAYONNAISE SAUCES WITH NONTRADITIONAL RAW MATERIALS.

Published in:

Journal of Chemistry & Technologies, 2022, v. 30, n. 2, p. 253, doi. 10.15421/jchemtech.v30i2.258185

By:

Peshuk, Lyudmyla V.;
Bakhmach, Volodymyr Î.;
Simonova, Iryna I.

Publication type:

Article

A Validated HPLC-RID Method for Quantification and Optimization of Total Sugars: Fructose, Glucose, Sucrose, and Lactose in Eggless Mayonnaise.

Published in:

Separations (2297-8739), 2023, v. 10, n. 3, p. 199, doi. 10.3390/separations10030199

By:

Tiwari, Mrityunjay;
Mhatre, Sandesh;
Vyas, Tejas;
Bapna, Arohi;
Raghavan, Govindarajan

Publication type:

Article

沙拉酱品质稳定性及其营养风味的研究进展.

Published in:

Food Research & Development, 2019, v. 40, n. 21, p. 220, doi. 10.12161/j.issn.1005-6521.2019.21.036

By:

张彩霞;
牛琛;
柳泽琢也;
周纷;
张艳霞;
奚印慈;
王锡昌

Publication type:

Article

AVALIAÇÃO MICROBIOLÓGICA E FÍSICO-QUÍMICA DE MAIONESES CASEIRAS CONSUMIDAS NA CIDADE DE POMBAL-PB.

Published in:

Revista Agrotecnologia, 2022, v. 13, n. 2, p. 66

By:

Ferreira de Freitas, Francisco Bruno;
de Santos Araújo, Alfredina;
do Socorro Araújo Rodrigues, Maria;
Vital da Costa, Glória Louine;
Araújo Rodrigues, Amanda;
Batista de Oliveira, Gleyson;
de Sousa Oliveira, Dauany

Publication type:

Article

Physicochemical characteristics of starch from Indonesian Numbu and Genjah sorghum (Sorghum bicolor L. Moench).

Published in:

Cogent Food & Agriculture, 2018, v. 4, n. 1, p. 1, doi. 10.1080/23311932.2018.1429093

By:

Sitanggang, Azis Boing;
Budijanto, Slamet;
Marisa

Publication type:

Article

Effect of sea buckthorn juice addition on the oxidative stability, physicochemical and sensory properties of soy milk mayonnaise during refrigerated storage.

Published in:

Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 5, doi. 10.24263/2310-1008-2021-9-1-3

By:

Nour, Violeta

Publication type:

Article

Mayonnaise quality expertise.

Published in:

Ukrainian Journal of Food Science, 2016, v. 4, n. 2, p. 299, doi. 10.24263/2310-1008-2016-4-2-11

By:

Miedviedieva, Natalya

Publication type:

Article

Airlines, Mayonnaise, and Justice: Reflections on the Theory and Practice of Legal Design and Technology.

Published in:

Design Issues, 2020, v. 36, n. 3, p. 31, doi. 10.1162/desi_a_00602

By:

Ross, Gordon

Publication type:

Article

Green Coffee Extract (Coffea canephora) as an Antioxidant in Mayonnaise in Replacement of Synthetic Agents.

Published in:

European Journal of Lipid Science & Technology, 2025, v. 127, n. 4, p. 1, doi. 10.1002/ejlt.70007

By:

da Silva Polvarini, Gisele;
Sant' Ana, Cíntia Tomaz;
Toshimitu, Pedro Eyke Mitsuyasu;
Silva, Elizeu Costa;
Silva, Pollyanna Ibrahim;
Saraiva, Sérgio Henriques;
Villanova, Janaína Cecília Oliveira;
Costa, André Gustavo Vasconcelos

Publication type:

Article

Lipid Recovery from Concentrated Emulsions by Freezing–Thawing as an Alternative to Solvent‐Based Extraction: A Case Study on Mayonnaise.

Published in:

European Journal of Lipid Science & Technology, 2022, v. 124, n. 11, p. 1, doi. 10.1002/ejlt.202200101

By:

Okuro, Paula K.;
Viau, Michèle;
Kermarrec, Alice;
Cunha, Rosiane L.;
Meynier, Anne;
Berton‐Carabin, Claire

Publication type:

Article

Nanoliposomes Containing Pistachio Green Hull's Phenolic Compounds as Natural Bio‐Preservatives for Mayonnaise.

Published in:

European Journal of Lipid Science & Technology, 2018, v. 120, n. 9, p. 1, doi. 10.1002/ejlt.201800086

By:

Rafiee, Zahra;
Barzegar, Mohsen;
Sahari, Mohammad Ali;
Maherani, Behnoush

Publication type:

Article

OXIDATIVE STABILITY OF MAYONNAISE PREPARED USING VIRGIN COCONUT OIL/FISH OIL BLEND.

Published in:

Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 1, p. 135, doi. 10.34302/crpjfst/2020.12.1.13

By:

Patil, Umesh;
Benjakul, Soottawat

Publication type:

Article

INFLUENCE OF INGRETIENS ON RHEOLOGICAL BEHAVIOR OF HOMEMADE MAYONNAISE.

Published in:

Studia Universitatis Babes-Bolyai, Chemia, 2023, v. 68, n. 2, p. 185, doi. 10.24193/subbchem.2023.2.12

By:

MICLĂUŞ, Vasile;
MICLĂUŞ, Adina

Publication type:

Article

With Egg On Its Face, Unilever Considers Pulling a Lawsuit Over Hampton Creek's Egg- Free Mayo.

Published in:

Business Case Journal, 2017, v. 24, n. 1, p. 1

By:

Fransted, Emily W.;
Brotherton, Timothy P.

Publication type:

Article

Oil-water Separation of Mayonnaises and Semisolid Dressings by Freezing and Thawing.

Published in:

Food Science & Technology Research, 2020, v. 26, n. 1, p. 111, doi. 10.3136/fstr.26.111

By:

Yayoi MIYAGAWA;
Hiroyuki FUJITA;
Shuji ADACHI

Publication type:

Article

Model emulsions to study the mechanism of industrial mayonnaise emulsification.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 98, p. 189, doi. 10.1016/j.fbp.2016.01.011

By:

Håkansson, Andreas;
Chaudlnry, Zishan;
Innings, Fredrik

Publication type:

Article

Reduced-Fat Mayonnaise Formulated with Gelatinized Rice Starch and Xanthan Gum.

Published in:

Cereal Chemistry, 2013, v. 90, n. 1, p. 29, doi. 10.1094/CCHEM-03-12-0027-R

By:

Lee, Inae;
Lee, Sanghoon;
Lee, Nara;
Ko, Sanghoon

Publication type:

Article

USE OF DISPERSIVE RAMAN SPECTROSCOPY IN THE DETERMINATION OF UNSATURATED FAT IN COMMERCIAL EDIBLE OIL- AND FAT-CONTAINING INDUSTRIALIZED FOODS.

Published in:

Instrumentation Science & Technology, 2010, v. 38, n. 1, p. 107, doi. 10.1080/10739140903430339

By:

Silveira, FabricioLuiz;
Silveira, Landulfo;
Villaverde, AntonioBalbin;
Pacheco, Marcos TadeuT.;
Pasqualucci, CarlosAugusto

Publication type:

Article

THE USE OF TOMATO POWDER IN PRODUCTION OF MAYONNAISE.

Published in:

Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 72, doi. 10.15673/fst.v14i4.1917

By:

Kuznietsova, I.;
Khomychak, L.;
Petrova, J.;
Yu Haibin;
Yarmolyuk, M.;
Tkachenko, S.

Publication type:

Article

ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM ESSENTIAL OIL DURING SHELF LIFE OF MAYONNAISE.

Published in:

Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 12, doi. 10.15673/fst.v13i4.1568

By:

Ahmadi-Dastgerdi, Asiye;
Gholami-Ahangaran, Majid;
Saafizadeh, Zahra

Publication type:

Article

OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE.

Published in:

Food Science & Technology (2073-8684), 2019, v. 13, n. 1, p. 34, doi. 10.15673/fst.v13i1.1340

By:

Ahmadi-Dastgerdi, Asiye;
Ezzatpanah, Hamid;
Asgary, Sedighe;
Dokhani, Shahram;
Rahimi, Ebrahim;
Gholami-Ahangaran, Majid

Publication type:

Article

Optimization of oleogel production formulation based on sesame oil and its effect on physicochemical and quality properties of mayonnaise.

Published in:

Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 144, p. 63, doi. 10.22034/FSCT.20.144.63

By:

Safipour, Shaghayegh;
Gharachorloo, Maryam;
Yousefi, Shima

Publication type:

Article

مقایسه تاثیر نگهدارندههاي طبیعی (نانولیپوزوم و نانونیوزوم حاوي عصاره برگ مورد) و نگهدارنده شیمیایی بنزوات سدیم بر ویژگیهاي فیزیکوشیمیایی، میکروبی و حسی سس مایونز.

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 116, p. 313, doi. 10.29252/fsct.18.07.25

By:

هایده گرجیان;
زینب رفتنی امیري;
جعفر محمدزاده می;
نادر غفاري خلیق

Publication type:

Article

بررسی اثر اسانس نعناعفلفلی و عصاره پنیرك بهعنوان نگهدارنده طبیعی بر خصوصیات کیفی و آنتیاکسیدانی سسمایونز.

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 114, p. 147, doi. 10.29252/fsct.18.05.13

By:

مهسا صفیاقدم;
میترا صوفی;
آیناز علیزاده

Publication type:

Article

Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 3, p. 444, doi. 10.1111/j.1365-2621.2009.02141.x

By:

Eidhin, Deirdre Ní;
O'Beirne, David

Publication type:

Article

Seed Yield and Characteristics in a Half-Diallel Pumpkin Population.

Published in:

Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2020, v. 34, n. 3, p. 200, doi. 10.15316/SJAFS.2020.217

By:

SEYMEN, Musa

Publication type:

Article

MARYLAND CRAB CAKES.

Published in:

2021

By:

Barrett Price, Darlene

Publication type:

Recipe

MARYLAND CRAB CAKES.

Published in:

2021

By:

Segal, Arthur

Publication type:

Recipe

CRAB IMPERIAL.

Published in:

2021

By:

Segal, Arthur

Publication type:

Recipe

CRAB DIP.

Published in:

2021

By:

Cameron, Katie

Publication type:

Recipe

Recipes.

Published in:: 2020
Publication type:: Recipe

MAMA'S EASY NO-YEAST DINNER ROLLS.

Published in:

2015

By:

Streets, Sandy

Publication type:

Recipe

RECIPES.

Published in:: 2011
Publication type:: Recipe

USING OAT MILK TO REDUCE THE CALORIC VALUE OF A FUNCTIONAL MAYONNAISE SAUCE.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 1, p. 29, doi. 10.17306/J.AFS.001184

By:

Dudarev, Igor;
Kuzmin, Oleh;
Stukalska, Nataliia;
Antonenko, Artem;
Brovenko, Tetiana;
Kovalenko, Nataliia;
Lebedenko, Tetiana

Publication type:

Article

SODIUM SALT OF STARCH OCTENYLSUCCINATE AS AN EMULSIFIER IN " LIGHT" TYPE MAYONNAISES.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2012, v. 11, n. 3, p. 265

By:

Le Thanh-Blicharz, Joanna;
Małyszek, Zuzanna;
Szwengiel, Artur;
Zięba, Tomasz;
Lewandowicz, Grażyna

Publication type:

Article

White finger millet protein fraction as an egg replacer: effect on physiochemical, texture, rheological, microstructure and sensory characteristics of mayonnaise.

Published in:

International Journal of Food Engineering, 2025, v. 21, n. 4, p. 273, doi. 10.1515/ijfe-2025-0004

By:

Shylla, Eleonora;
Sunil, Chikkaballapur Krishnappa;
Rawson, Ashish;
Venkatachalapathy, Natarajan

Publication type:

Article

<sup>31</sup>P NMR assessment of the phosvitin‐iron complex in mayonnaise.

Published in:

Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 540, doi. 10.1002/mrc.4808

By:

Merkx, Donny W.H.;
Delić, Faruk;
Wierenga, Peter A.;
Hennebelle, Marie;
Duynhoven, John P.M.

Publication type:

Article

Detection of Mold and Aflatoxin B1 in Mayonnaise Product from Egyptian Markets by HPLC.

Published in:

Journal of Applied Veterinary Sciences, 2024, v. 9, n. 4, p. 34, doi. 10.21608/javs.2024.300420.1365

By:

Soliman, Neveen S. M.;
Amro, Fatma H.;
algabaly, Alaa A.;
Abdelsalam, Ayah B.

Publication type:

Article

Optimization and shelf-life evaluation of mayonnaise like paste prepared using avocado pulp.

Published in:

Acta Agriculturae Serbica, 2022, v. 27, n. 54, p. 149, doi. 10.5937/AASer2254149P

By:

Parajuli, Anisha;
Katuwal, Nirat;
Dangal, Anish

Publication type:

Article

Incidence of Salmonella species in Table Eggs and some Egg-based Products.

Published in:

Journal of Advanced Veterinary Research, 2019, v. 9, n. 1, p. 1

By:

El-Prince, Enas;
Hussein, Mahmoud F.;
Abd El-Rahman, Amira M.

Publication type:

Article

Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion.

Published in:

Plant Foods for Human Nutrition, 2023, v. 78, n. 4, p. 676, doi. 10.1007/s11130-023-01104-3

By:

Ferraz, Mariana Costa;
Júnior, Fernando Divino Oliveira;
Barroso, Lívia Alves;
de Figueiredo Furtado, Guilherme;
Cunha, Rosiane Lopes;
Hubinger, Miriam Dupas

Publication type:

Article

Consumer Acceptance and Perceived Sensory Characteristics of Commercial Vegan Mayonnaise.

Published in:

Foods, 2025, v. 14, n. 9, p. 1542, doi. 10.3390/foods14091542

By:

Lee, Juyoun;
Kim, Kyunghee

Publication type:

Article

From a Coriander Mayonnaise to a Vegan Analogue: Assessing pH and Salt Influence in a Saccharomyces cerevisiae Yeast Protein Extract and Chlorella vulgaris Mixed System.

Published in:

Foods, 2025, v. 14, n. 4, p. 587, doi. 10.3390/foods14040587

By:

Coelho, Pedro;
Serrano, Carmo;
Komora, Norton;
Raymundo, Anabela

Publication type:

Article

Yolk and Casein Sequence Self-Assembly for Low-Oil Emulsion Gel and Its Application in Low-Fat Mayonnaise.

Published in:

Foods, 2025, v. 14, n. 1, p. 36, doi. 10.3390/foods14010036

By:

Bi, Anqi;
Zhu, Beiwei;
Cong, Ning;
Du, Ming;
Wu, Chao;
Zhang, Ling;
Guo, Yan;
Cheng, Tingting;
Yu, Pei;
Xu, Xianbing

Publication type:

Article

Development of Oleogel-in-Water High Internal Phase Emulsions with Improved Physicochemical Stability and Their Application in Mayonnaise.

Published in:

Foods, 2024, v. 13, n. 17, p. 2738, doi. 10.3390/foods13172738

By:

Yu, Jingjing;
Yun, Mingyue;
Li, Jia;
Gao, Yanxiang;
Mao, Like

Publication type:

Article

Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour.

Published in:

Foods, 2024, v. 13, n. 8, p. 1170, doi. 10.3390/foods13081170

By:

Lee, Kyo-Yeon;
Han, Chae-Yeon;
Rahman, Wasif Ur;
Harinarayanan, Nair Chithra;
Park, Chae-Eun;
Choi, Sung-Gil

Publication type:

Article