Works about MAYONNAISE
Results: 234
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.
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- Foods, 2025, v. 14, n. 4, p. 587, doi. 10.3390/foods14040587
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- Article
INFLUENCE OF CHITOSAN ON MICROBIOLOGICAL DATA AND QUALITY CHARACTERISTICS OF SPREADABLE CURD CHEESE AND MAYONNAISE.
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- Veterinarija ir Zootechnika, 2015, v. 69, n. 91, p. 38
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Model emulsions to study the mechanism of industrial mayonnaise emulsification.
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- 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
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- Article
Egg yolk hydrolysed granules: Characteristics, rheological properties and applications.
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- 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
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- Article
Role of apple pomace in the formulation of a novel healthy mayonnaise.
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- European Food Research & Technology, 2023, v. 249, n. 11, p. 2835, doi. 10.1007/s00217-023-04331-9
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- Article
Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties.
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- Colloids & Interfaces, 2024, v. 8, n. 2, p. 22, doi. 10.3390/colloids8020022
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- Article
Co-encapsulation of Paprika and Cinnamon Oleoresins by Spray Drying in a Mayonnaise Model: Bioaccessibility of Carotenoids Using in vitro Digestion.
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 4, p. 676, doi. 10.1007/s11130-023-01104-3
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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.
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- Turkish Journal of Chemistry, 2024, v. 48, n. 2, p. 353, doi. 10.55730/1300-0527.3664
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- Article
AVALIAÇÃO MICROBIOLÓGICA E FÍSICO-QUÍMICA DE MAIONESES CASEIRAS CONSUMIDAS NA CIDADE DE POMBAL-PB.
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- Revista Agrotecnologia, 2022, v. 13, n. 2, p. 66
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- Article
THE USE OF TOMATO POWDER IN PRODUCTION OF MAYONNAISE.
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- Food Science & Technology (2073-8684), 2020, v. 14, n. 4, p. 72, doi. 10.15673/fst.v14i4.1917
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- Article
ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM ESSENTIAL OIL DURING SHELF LIFE OF MAYONNAISE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 4, p. 12, doi. 10.15673/fst.v13i4.1568
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- Article
OXIDATIVE STABILITY OF MAYONNAISE SUPPLEMENTED WITH ESSENTIAL OIL OF ACHILLEA MILLEFOLIUM SSP MILLEFOLIUM DURING STORAGE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 1, p. 34, doi. 10.15673/fst.v13i1.1340
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- Article
Low Fat Premixed Mayonnaise Block Used OSA-Corn Starch as Egg Yolk Replacer Plus Corn Starch Binding Agent.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 21, doi. 10.6066/jtip.2022.33.1.21
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- Article
Enzymatic Modification of Pomace Olive Oil with Natural Antioxidants: Effect on Oxidative Stability.
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- Biomolecules (2218-273X), 2023, v. 13, n. 7, p. 1034, doi. 10.3390/biom13071034
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- Article
OXIDATIVE STABILITY OF MAYONNAISE PREPARED USING VIRGIN COCONUT OIL/FISH OIL BLEND.
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- Carpathian Journal of Food Science & Technology, 2020, v. 12, n. 1, p. 135, doi. 10.34302/crpjfst/2020.12.1.13
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- Article
In vitro Effects of Chitosan on the Survival of Listeria monocytogenes.
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- Journal of Faculty of Veterinary Medicine, Erciyes University / Erciyes Üniversitesi Veteriner Fakültesi Dergisi, 2016, v. 13, n. 1, p. 11
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- Article
Effects of Sodium Chloride and Acetic Acid Concentrations on Dispersion Stability of Mayonnaise.
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- Journal of Oleo Science, 2019, v. 68, n. 10, p. 1027, doi. 10.5650/jos.ess19161
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- Article
Does Circular Reuse of Chickpea Cooking Water to Produce Vegan Mayonnaise Reduce Environmental Impact Compared with Egg Mayonnaise?
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- Sustainability (2071-1050), 2021, v. 13, n. 9, p. 4726, doi. 10.3390/su13094726
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- Article
Evaluating the antimicrobial and antioxidant effects of trachyspermum and lemon balm essences and their combination on salmonella enteritidis bacteria and saccharomyces cerevisiae yeast in mayonnaise sauce.
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- EurAsian Journal of Biosciences, 2019, v. 13, n. 2, p. 1805
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- Article
USING OAT MILK TO REDUCE THE CALORIC VALUE OF A FUNCTIONAL MAYONNAISE SAUCE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 1, p. 29, doi. 10.17306/J.AFS.001184
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- Article
SODIUM SALT OF STARCH OCTENYLSUCCINATE AS AN EMULSIFIER IN " LIGHT" TYPE MAYONNAISES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2012, v. 11, n. 3, p. 265
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- Article
INFLUENCE OF EMULSIFYING MIXTURES ON THE STABILITY AND ODOUR INTENSITY OF OIL-IN-WATER EMULSIONS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2009, v. 8, n. 1, p. 35
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- Article
Substitution of sesame and peanut defatted-meal milk with egg yolk and evaluation of the rheological and microstructural properties of low-cholesterol mayonnaise.
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- Food Science & Technology International, 2019, v. 25, n. 8, p. 633, doi. 10.1177/1082013219853931
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Fuzzy Identification and Modeling of a Gum-Protein Emulsifier in a Model Mayonnaise Color Development System.
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- International Journal of Food Engineering, 2007, v. 3, n. 4, p. 1, doi. 10.2202/1556-3758.1255
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Sensory Evaluation and Rheological Behavior of Commercial Mayonnaise.
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- International Journal of Food Engineering, 2007, v. 3, n. 1, p. 1, doi. 10.2202/1556-3758.1094
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- Article
Inhibition of lipid oxidation in mayonnaise by finger millet seed coat polyphenols.
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- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 1, p. 79, doi. 10.1002/aocs.12557
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An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil–Water Separation under Reduced Pressure.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 11, p. 1367, doi. 10.1002/aocs.12151
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- Article
Effects of the Addition of Spray‐Dried Whey on the Stability of Fat‐Reduced Mayonnaise‐Type Emulsions During Storage.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 3, p. 337, doi. 10.1002/aocs.12029
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- Article
Characterization of Diacylglycerol Oil Mayonnaise Emulsified Using Phospholipase A<sub>2</sub>-Treated Egg Yolk.
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- Journal of the American Oil Chemists' Society (JAOCS), 2004, v. 81, n. 11, p. 993, doi. 10.1007/s11746-004-1012-6
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- Article
Rheological, Textural, and Digestibility Characteristics of Low Fat Mayonnaise as Affected by the Addition of Sorghum‐Xanthan Gum and Corn‐Xanthan Gum Extrudates (RS<sub>3</sub>).
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- Starch / Staerke, 2022, v. 74, n. 5/6, p. 1, doi. 10.1002/star.202100235
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- Article
Improving the Stability of Low‐Fat Mayonnaise Formulated with Octenyl Succinic Starch by Adding Acetylated Distarch Phosphate.
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- Starch / Staerke, 2021, v. 73, n. 9/10, p. 1, doi. 10.1002/star.202000212
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- Article
Fat‐Replacer Properties of Oxidized Cassava Starch Using Hydrogen Peroxide/Sodium Bicarbonate Redox System in Mayonnaise Formulation and Its Stability.
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- Starch / Staerke, 2019, v. 71, n. 9/10, p. N.PAG, doi. 10.1002/star.201900112
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- Article
Effect of chemical modifications on morphological and functional characteristics of water-chestnut starches and their utilization as a fat-replacer in low-fat mayonnaise.
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- Starch / Staerke, 2017, v. 69, n. 1/2, p. 1, doi. 10.1002/star.201600041
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- Article
Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches.
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- Starch / Staerke, 2015, v. 67, n. 1/2, p. 183, doi. 10.1002/star.201400153
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- Article
Maize and teff starches modified with stearic acid as potential fat replacer in low calorie mayonnaise-type emulsions.
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- Starch / Staerke, 2013, v. 65, n. 9/10, p. 773, doi. 10.1002/star.201200244
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- Article
THE INFLUENCE OF DIFFERENT FACTORS ON THE QUALITY OF MAYONNAISE.
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- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2019, v. 18, n. Part A, p. 78
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- Article
RHEOLOGICAL BEHAVIOR AND SENSORY EVALUATION OF COMMERCIAL MAYONNAISE.
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- Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2018, v. 17, n. Part B, p. 159
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- Article
Production of Biossurfactant by Candida guilliermondii and Application in a Mayonnaise Emulsion.
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- CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 259, doi. 10.3303/CET2187044
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- Article
Effects of Phenolic Enrichment on Antioxidant Activity of Mayonnaise.
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- CET Journal - Chemical Engineering Transactions, 2021, v. 87, p. 127, doi. 10.3303/CET2187022
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- Article
Optimization of oleogel production formulation based on sesame oil and its effect on physicochemical and quality properties of mayonnaise.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 144, p. 63, doi. 10.22034/FSCT.20.144.63
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مقایسه تاثیر نگهدارندههاي طبیعی (نانولیپوزوم و نانونیوزوم حاوي عصاره برگ مورد) و نگهدارنده شیمیایی بنزوات سدیم بر ویژگیهاي فیزیکوشیمیایی، میکروبی و حسی سس مایونز.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 116, p. 313, doi. 10.29252/fsct.18.07.25
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بررسی اثر اسانس نعناعفلفلی و عصاره پنیرك بهعنوان نگهدارنده طبیعی بر خصوصیات کیفی و آنتیاکسیدانی سسمایونز.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 114, p. 147, doi. 10.29252/fsct.18.05.13
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تولید سس مایونز کمچرب با استفاده از نانو امولسیون عصاره میوه سپستان
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- Journal of Food Science & Technology (2008-8787), 2020, v. 17, n. 104, p. 135, doi. 10.29252/fsct.17.07.12
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اثر ضد میکروبی و ضد اکسایشی فیلم هاي پلی پروپیلن پوشانده شده با عصاره هاي گیاهی مورد و رزماري در بسته بندي سس مایونز
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- Journal of Food Science & Technology (2008-8787), 2020, v. 16, n. 97, p. 113, doi. 10.29252/fsct.16.12.10
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RESEARCH OF RHEOLOGICAL PROPERTIES OF MAYONNAISE SAUCE WITH GRAPE SKIN POWDER.
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- Technology Audit & Production Reserves, 2017, v. 2, n. 3(34), p. 13, doi. 10.15587/2312-8372.2017.97798
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- Article
Evaluation of Egg Based Products through Egyptian Regulation.
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- Alexandria Journal of Veterinary Sciences, 2019, v. 62, n. 1, p. 166, doi. 10.5455/ajvs.48908
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- Article
Fatty Acids Composition and Oxidative Stability of Peanut and Sesame Oils with the Sensory Evaluation of Mayonnaise Prepared by Different Oils.
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- Assiut Journal of Agricultural Sciences, 2016, v. 47, n. 6, Part 2, p. 460, doi. 10.21608/ajas.2016.2759
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- Article
Application of water-in-oil microemulsions in microemulsion electrokinetic chromatography and as extractants of polar substances.
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- Journal of Analytical Chemistry, 2015, v. 70, n. 10, p. 1271, doi. 10.1134/S1061934815100068
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- Article
Physicochemical and sensory properties of reduced-fat mayonnaise formulations prepared with rice starch and starch-gum mixtures.
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- Emirates Journal of Food & Agriculture (EJFA), 2015, v. 27, n. 6, p. 463, doi. 10.9755/ejfa.2015.04.081
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- Article
Development of a mayonnaise with chitosan as natural antioxidant.
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- Emirates Journal of Food & Agriculture (EJFA), 2014, v. 26, n. 10, p. 835, doi. 10.9755/ejfa.v26i10.17867
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