Works matching DE "MAYONNAISE"

Results: 244

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

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

Potential seaweed-based food ingredients to inhibit lipid oxidation in fish-oil-enriched mayonnaise.

Published in:

European Food Research & Technology, 2016, v. 242, n. 4, p. 571, doi. 10.1007/s00217-015-2567-y

By:

Honold, Philipp;
Jacobsen, Charlotte;
Jónsdóttir, Rósa;
Kristinsson, Hordur;
Hermund, Ditte

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

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

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

Evaluation of Egg Based Products through Egyptian Regulation.

Published in:

Alexandria Journal of Veterinary Sciences, 2019, v. 62, n. 1, p. 166, doi. 10.5455/ajvs.48908

By:

Abd Elkader, Essra M.;
El-Leboudy, Ahlam A.;
Amer, Amr A.

Publication type:

Article

Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 21, doi. 10.6066/jtip.2022.33.1.21

By:

Prayitno, Citra Pratiwi;
Wijaya, Agus;
Pratama, Filli;
Yanuriati, Anny

Publication type:

Article

Alginate encapsulated bifidobacteria survival in mayonnaise.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 702, doi. 10.1111/j.1365-2621.1998.tb15817.x

By:

Khalil, Ali H.;
Mansour, Esam H.

Publication type:

Article

The film morphology and tribology study of mayonnaise.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 640, doi. 10.1111/j.1365-2621.1997.tb15427.x

By:

Giasson, Suzanne;
Israelachvili, Jacob

Publication type:

Article

Factors Affecting Quality of Fish Oil Mayonnaise.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1298, doi. 10.1111/j.1365-2621.1991.tb04757.x

By:

HSIEH, YU-TSYR;
REGENSTEIN, JOE M.

Publication type:

Article

Water Activity and Chemical Composition of Mayonnaises.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1658, doi. 10.1111/j.1365-2621.1989.tb05184.x

By:

CHIRIFE, JORGE;
VIGO, MARÍA S.;
GÓMEZ, ROSA G.;
FAVETTO, GUILLERMO J.

Publication type:

Article

Physical and Functional Properties of 10% Salted Egg Yolk in Mayonnaise.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 210, doi. 10.1111/j.1365-2621.1989.tb08603.x

By:

YANG, SHENG-SHIN;
COTTERILL, OWEN J.

Publication type:

Article

ANÁLISE DA QUALIDADE DE MOLHOS CONSUMIDOS COMO ACOMPANHAMENTOS EM LANCHES: UMA REVISÃO INTEGRATIVA.

Published in:

Hygeia: Revista Brasileira de Geografia Médica e da Saúde, 2022, v. 18, p. 89, doi. 10.14393/Hygeia1859745

By:

Augusto da Silva, Leonardo;
Silva Rebouças, Samantha Jamilly;
Pinto de Mendonça, Lidiane

Publication type:

Article

Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2015, v. 27, n. 6, p. 463, doi. 10.9755/ejfa.2015.04.081

By:

Puligundla, Pradeep;
Yong-Hwa Cho;
Young-Tack Lee

Publication type:

Article

Development of a mayonnaise with chitosan as natural antioxidant.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2014, v. 26, n. 10, p. 835, doi. 10.9755/ejfa.v26i10.17867

By:

García, Mario;
Silva, Yanisleidi;
Casariego, Alicia

Publication type:

Article

Evaluation of mayonnaise-like food emulsions with extracts of herbs and spices.

Published in:

Emirates Journal of Food & Agriculture (EJFA), 2012, v. 24, n. 3, p. 191

By:

Mihov, R.;
Nikovska, Kr.;
Nenov, N.;
Slavchev, A.

Publication type:

Article

Oxidative stability, physico-chemical and sensory properties of mayonnaise enriched with carotenoids from sea buckthorn pomace during refrigerated storage.

Published in:

Journal of Food & Nutrition Research, 2021, v. 60, n. 2, p. 168

By:

NOUR, VIOLETA

Publication type:

Article

Egg white hydrolysate inhibits oxidation in mayonnaise and a model system.

Published in:

Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 6, p. 1206, doi. 10.1080/09168451.2017.1290519

By:

Kobayashi, Hideaki;
Sasahara, Ryou;
Yoda, Shoichi;
Kotake-Nara, Eiichi

Publication type:

Article

Influence of processing factors on the stability of model mayonnaise with whole egg during long-term storage.

Published in:

Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 4, p. 803, doi. 10.1080/09168451.2017.1281725

By:

Kubo, Megumi;
Handa, Akihiro;
Hayakawa, Takashi;
Ariizumi, Masahiro;
Matsumiya, Kentaro;
Matsumura, Yasuki

Publication type:

Article

Brewer's Spent Yeast Cell Wall Polysaccharides as Vegan and Clean Label Additives for Mayonnaise Formulation.

Published in:

Molecules, 2023, v. 28, n. 8, p. 3540, doi. 10.3390/molecules28083540

By:

Reis, Sofia F.;
Fernandes, Pedro A. R.;
Martins, Vítor J.;
Gonçalves, Sara;
Ferreira, Luís P.;
Gaspar, Vítor M.;
Figueira, Diogo;
Castelo-Branco, Diogo;
Mano, João F.;
Coimbra, Manuel A.;
Coelho, Elisabete

Publication type:

Article

Assessment of Bioactive Phytochemicals and Utilization of Rosa canina Fruit Extract as a Novel Natural Antioxidant for Mayonnaise.

Published in:

Molecules, 2023, v. 28, n. 8, p. 3350, doi. 10.3390/molecules28083350

By:

Soltan, Osama I. A.;
Gazwi, Hanaa S. S.;
Ragab, Amany E.;
Aljohani, Abdullah S. M.;
El-Ashmawy, Ibrahim M.;
Batiha, Gaber El-Saber;
Hafiz, Amin A.;
Abdel-Hameed, Sanaa M.

Publication type:

Article

Influence of an Edible Oil–Medium-Chain Triglyceride Blend on the Physicochemical Properties of Low-Fat Mayonnaise.

Published in:

Molecules, 2022, v. 27, n. 15, p. 4983, doi. 10.3390/molecules27154983

By:

Hsu, Heng-I;
Lee, Tan-Ang;
Wang, Ming-Fu;
Li, Po-Hsien;
Ho, Jou-Hsuan

Publication type:

Article

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives.

Published in:

Molecules, 2022, v. 27, n. 4, p. 1250, doi. 10.3390/molecules27041250

By:

Ghirro, Larissa C.;
Rezende, Stephany;
Ribeiro, Andreia S.;
Rodrigues, Nuno;
Carocho, Márcio;
Pereira, José Alberto;
Barros, Lillian;
Demczuk Jr., Bogdan;
Barreiro, Maria-Filomena;
Santamaria-Echart, Arantzazu

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

UHT TREATMENT OF LIQUID EGG YOLK.

Published in:

Review on Agriculture & Rural Development, 2018, v. 7, n. 1-2, p. 103

By:

AYARI, EMNA;
NÉMETH, CSABA;
TÓTH, ADRIENN;
KHABAT, NOORI;
PINTÉR, RICHÀRD;
FRIEDRICH, LÁSZLÓ

Publication type:

Article

Use of Echinoderms and Marine and Terrestrial Plant Materials in the Technology of Mayonnaise Sauce.

Published in:

KnE Life Sciences, 2020, v. 2020, p. 644, doi. 10.18502/kls.v5i1.6143

By:

Grokhovsky, Vladimir;
Kuranova, Lyudmila;
Bondarenko, Alexandra;
Molchanovsky, Ivan

Publication type:

Article

STUDY OF AN INNOVATIVE PET (POLYETHYLENE TEREPHTHALATE) PACKAGING FOR MAYONNAISE AND EVALUATION OF PRODUCT SHELF LIFE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 2, p. 139

By:

Sensidoni, A.;
Leonardi, M.;
Possamai, A.;
Tamagnone, P.;
Peressini, D.

Publication type:

Article

STUDY OF AN INNOVATIVE PET (POLYETHYLENE TEREPHTHALATE) PACKAGING FOR MAYONNAISE AND EVALUATION OF PRODUCT SHELF LIFE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 2, p. 139

By:

Sensidoni, A.;
Leonardi, M.;
Possamai, A.;
Tomagnone, P.;
Peressini, D.

Publication type:

Article

Evaluation of fat replacers Avicel™ , N Lite S™ and Simplesse™ in mayonnaise.

Published in:

International Journal of Consumer Studies, 2002, v. 26, n. 1, p. 27, doi. 10.1046/j.1470-6431.2002.00207.x

By:

Cheung, I.;
Gomes, F.;
Ramsden, R.;
Roberts, D. G.

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

Preparation of Healthy Mayonnaise by Using Plant and Animal Gums as Oil Replacer.

Published in:

Systematic Reviews in Pharmacy, 2021, v. 12, n. 3, p. 1142

By:

Al-Aubadi, Inas Mudhafar Khaleel

Publication type:

Article

CLINICAL PEARLS.

Published in:

Clinician Reviews, 2006, v. 16, n. 10, p. 50

By:

Staab, Angela M.

Publication type:

Article

Comparing effects of soybean oil- and palm olein-based mayonnaise consumption on the plasma lipid and lipoprotein profiles in human subjects: a double-blind randomized controlled trial with cross-over design.

Published in:

Lipids in Health & Disease, 2016, v. 15, p. 1, doi. 10.1186/s12944-016-0301-9

By:

Karupaiah, Tilakavati;
Chuah, Khun-Aik;
Chinna, Karuthan;
Ryosuke Matsuoka;
Yasunobu Masuda;
Sundram, Kalyana;
Michihiro Sugano

Publication type:

Article

Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System.

Published in:

International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1255

By:

Samhouri, Murad;
Abughoush, Mahmoud;
Herald, Thomas

Publication type:

Article

Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise.

Published in:

International Journal of Food Engineering, 2007, v. 3, n. 1, p. 1, doi. 10.2202/1556-3758.1094

By:

Izidoro, Dayane;
Sierakowski, Maria-Rita;
Waszczynskyj, Nina;
Haminiuk, Charles W. I.;
De Paula Scheer, Agnes

Publication type:

Article

Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 2, p. 123, doi. 10.1002/aocs.12649

By:

Wijayanti, Ima;
Prodpran, Thummanoon;
Sookchoo, Pornsatit;
Nirmal, Nilesh;
Zhang, Bin;
Balange, Amjad;
Benjakul, Soottawat

Publication type:

Article

Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 1, p. 79, doi. 10.1002/aocs.12557

By:

Velur Balasubramaniam, Geetha;
Sukumar, Sathvika;
Alagarsamy, Meena;
Velpandi, Pon Sharmila Devi;
Palaniappan, Ayyappan;
Roy, Leema Mary;
Antony, Usha

Publication type:

Article

An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil–Water Separation under Reduced Pressure.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 11, p. 1367, doi. 10.1002/aocs.12151

By:

Miyagawa, Yayoi;
Ogawa, Takenobu;
Adachi, Shuji

Publication type:

Article

Effects of the Addition of Spray‐Dried Whey on the Stability of Fat‐Reduced Mayonnaise‐Type Emulsions During Storage.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 3, p. 337, doi. 10.1002/aocs.12029

By:

Biller, Elżbieta;
Waszkiewicz‐Robak, Bożena;
Longo, Edoardo;
Boselli, Emanuele;
Obiedziński, Mieczysław;
Siwek, Adam;
Stachelska, Milena A.

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

CAPILLARY FAT-EMBOLISM IN THE BRAINS OF SHEEP, PIGS AND MONKEYS, WITH ESPECIAL REFERENCE TO DEMYELINATION AND OTHER LESIONS IN THE WHITE MATTER.

Published in:

Australian Journal of Experimental Biology & Medical Science, 1943, v. 21, n. 3, p. 141, doi. 10.1038/icb.1943.18

By:

Hurst, E. Weston;
Cooke, Barbara Ternent

Publication type:

Article

ROUTES OF ENTRY INTO THE NERVOUS SYSTEM OF VIRUSES INTRODUCED INTO THE BLOODSTREAM.

Published in:

Australian Journal of Experimental Biology & Medical Science, 1942, v. 20, n. 2, p. 129, doi. 10.1038/icb.1942.24

By:

Cooke, Barbara Ternent;
Hurst, E. Weston;
Swan, Charles

Publication type:

Article

MECHANICAL OBSTRUCTION OF THE CAPILLARIES OF THE BRAIN.

Published in:

Australian Journal of Experimental Biology & Medical Science, 1942, v. 20, n. 2, p. 125

By:

Cooke, Barbara Ternent;
Hurst, E. Weston

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

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

Investigation of benzoic acid and sorbic acid concentrations in tomato paste, pepper paste, ketchup, mayonnaise, and barbeque sauce samples by headspace gas chromatography-mass spectrometry.

Published in:

Turkish Journal of Chemistry, 2024, v. 48, n. 2, p. 353, doi. 10.55730/1300-0527.3664

By:

DESTANOĞLU, Orhan

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