Effect of Sweet Potato Starch on Rheological Properties and Emulsion Stability of Salad Dressings.
- Published in:
- Polysaccharides (2673-4176), 2025, v. 6, n. 2, p. 51, doi. 10.3390/polysaccharides6020051
- By:
- Publication type:
- Article
Works matching DE "SALAD dressing"
Results: 98
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Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2025, v. 102, n. 4, p. 823, doi. 10.1002/aocs.12929
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- Publication type:
- Article
3
PREPARATION AND QUALITY EVALUATION OF ENRICHED SALAD DRESSINGS BASED ON COLD-PRESSED SAFFLOWER OIL.
- Published in:
- GIDA: The Journal of Food, 2023, v. 48, n. 2, p. 471, doi. 10.15237/gida.GD23018
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- Publication type:
- Article
4
Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior.
- Published in:
- Acta Scientiarum: Technology, 2023, p. 1, doi. 10.4025/actascitechnol.v44i1.56006
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- Publication type:
- Article
5
Formulation optimization of low-fat emulsion stabilized by rocket seed (Eruca Sativa Mill) gum as novel natural fat replacer: effect on steady, dynamic and thixotropic behavior.
- Published in:
- Acta Scientiarum: Technology, 2022, v. 44, p. 1, doi. 10.4025/actascitechnol.v44i1.56006
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- Publication type:
- Article
6
Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours.
- Published in:
- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 3, p. 837, doi. 10.1002/jsfa.7156
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- Publication type:
- Article
7
EFFECTS ON HEALTH AND DIET QUALITY OF THE GLUTEN FREE DIET.
- Published in:
- Journal of Hygienic Engineering & Design, 2020, v. 30, p. 101
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- Publication type:
- Article
8
SCREENING OF EXTRA VIRGIN OLIVE OIL-IN-BITTER ORANGE JUICE (O/W) NANO-EMULSIONS STABILIZED WITH DIFFERENT FOOD-GRADE SURFACTANTS: A MODEL SYSTEM FOR NATURAL DAILY USE SALAD DRESSING.
- Published in:
- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2020, v. 32, n. 4, p. 873
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- Publication type:
- Article
9
Perioral contact urticaria from sorbic acid and benzoic acid in a salad dressing.
- Published in:
- Contact Dermatitis (01051873), 1982, v. 8, n. 1, p. 1, doi. 10.1111/j.1600-0536.1982.tb04126.x
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- Publication type:
- Article
10
Physicochemical, Rheological and Sensory Properties of Different Brands of Sesame Pastes.
- Published in:
- Journal of Oleo Science, 2018, v. 67, n. 10, p. 1291, doi. 10.5650/jos.ess18109
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- Publication type:
- Article
11
Effect of different doses of lyophilized beetroot on fertility and reproductive hormones.
- Published in:
- Pakistan Journal of Pharmaceutical Sciences, 2020, v. 33, n. 6, p. 2505, doi. 10.36721/PJPS.2020.33.6.REG.2505-2510.1
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- Publication type:
- Article
12
Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage.
- Published in:
- Food Technology & Biotechnology, 2019, v. 57, n. 1, p. 59, doi. 10.17113/ftb.57.01.19.5692
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- Publication type:
- Article
13
Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced‐Fat Salad Dressing.
- Published in:
- International Journal of Food Science, 2024, v. 2024, p. 1, doi. 10.1155/2024/4229514
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- Publication type:
- Article
14
Detection of Mustard, Egg, Milk, and Gluten in Salad Dressing Using Enzyme-Linked Immunosorbent Assays (ELISAs).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 5, p. T46, doi. 10.1111/j.1750-3841.2009.01162.x
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- Publication type:
- Article
15
Potential for β-Cyclodextrin as Partial Fat Replacer in Low-fat Foods.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT334, doi. 10.1111/j.1365-2621.2004.tb06336.x
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- Publication type:
- Article
16
Ultrasonic Spectroscopy Study of Salad Dressings.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 507, doi. 10.1111/j.1365-2621.2000.tb16037.x
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- Publication type:
- Article
17
Respiration rate of a dry coleslaw mix as affected by storage temperature and respiratory gas...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 116, doi. 10.1111/j.1365-2621.1999.tb09872.x
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- Publication type:
- Article
18
Letters.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. iv, doi. 10.1111/j.1365-2621.1992.tb11254.x
- Publication type:
- Article
19
Rheological Characterization of Low-calorie Milk-based Salad Dressings.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 200, doi. 10.1111/j.1365-2621.1992.tb05455.x
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- Publication type:
- Article
20
Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase-Catalase Dependent on pH and Temperature.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 196, doi. 10.1111/j.1365-2621.1992.tb05454.x
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- Publication type:
- Article
21
Effect of Propylene Glycol Alginate and Xanthan Gum on Stability of O/W Emulsions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 513, doi. 10.1111/j.1365-2621.1991.tb05316.x
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- Publication type:
- Article
22
Use of Magnetic Resonance Procedures for Measurement of Oil in French-style Dressings.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 763, doi. 10.1111/j.1365-2621.1990.tb05224.x
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- Publication type:
- Article
23
Effect of Tomato Paste on Rheological Properties and Particle Size Distribution of Model Oil-in-Water Emulsions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 437, doi. 10.1111/j.1365-2621.1989.tb03101.x
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- Publication type:
- Article
24
Storage stability of soybean oil-based salad dressings: effects of antioxidants and hydrogenation
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 703, doi. 10.1111/j.1365-2621.1986.tb13916.x
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- Publication type:
- Article
25
Bioaccessibility, cellular uptake and transepithelial transport of α-tocopherol and retinol from a range of supplemented foodstuffs assessed using the caco-2 cell model.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 7, p. 1436, doi. 10.1111/j.1365-2621.2010.02285.x
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- Publication type:
- Article
26
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
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- Publication type:
- Article
27
Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers.
- Published in:
- International Journal of Food Science & Technology, 2009, v. 44, n. 4, p. 777, doi. 10.1111/j.1365-2621.2008.01897.x
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- Publication type:
- Article
28
The rheological behaviour of low fat soy-based salad dressing.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 12, p. 2204, doi. 10.1111/j.1365-2621.2008.01852.x
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- Publication type:
- Article
29
Vinegar: A functional ingredient for human health.
- Published in:
- International Food Research Journal, 2022, v. 29, n. 5, p. 959, doi. 10.47836/ifrj.29.5.01
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- Publication type:
- Article
30
Zodo gum exudates from Rosaceae as a fat replacer in reduced-fat salad dressing.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 3, p. 1087
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- Publication type:
- Article
31
The use of enzymatically synthesized medium-- and long-chain triacylglycerols (MLCT) oil blends in food application.
- Published in:
- International Food Research Journal, 2011, v. 18, n. 1, p. 355
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- Publication type:
- Article
32
Purification of a Thermostable ß-mannanase from Paenibacillus thiaminolyticus - Characterization and its Potential Use as a Detergent Additive.
- Published in:
- Journal of Pure & Applied Microbiology, 2021, v. 15, n. 1, p. 368, doi. 10.22207/JPAM.15.1.31
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- Publication type:
- Article
33
Influence of Free and Encapsulated Olive Leaf Phenolic Extract on the Storage Stability of Single and Double Emulsion Salad Dressings.
- Published in:
- Food & Bioprocess Technology, 2021, v. 14, n. 1, p. 93, doi. 10.1007/s11947-020-02574-y
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- Publication type:
- Article
34
Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 3, p. 648, doi. 10.1007/s11947-012-1000-9
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- Publication type:
- Article
35
Influence of Sunflower Oil Qualities and Antioxidants on Oxidative Stability on Whey-Based Salad Dressings.
- Published in:
- Acta Chimica Slovenica, 2012, v. 59, n. 1, p. 42
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- Publication type:
- Article
36
Sauces and dressings: a review of properties and applications.
- Published in:
- 2008
- By:
- Publication type:
- journal article
37
Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study.
- Published in:
- Journal of Food Quality, 2016, v. 39, n. 4, p. 274, doi. 10.1111/jfq.12190
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- Publication type:
- Article
38
Study Identifies Food Combination Associated With Reduced Alzheimer's Disease Risk.
- Published in:
- American Journal of Alzheimer's Disease & Other Dementias, 2010, v. 25, n. 5, p. 463
- Publication type:
- Article
39
Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability.
- Published in:
- Foods, 2023, v. 12, n. 7, p. 1529, doi. 10.3390/foods12071529
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- Publication type:
- Article
40
The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2759, doi. 10.3390/foods10112759
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- Publication type:
- Article
41
Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing.
- Published in:
- Foods, 2021, v. 10, n. 8, p. 1868, doi. 10.3390/foods10081868
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- Publication type:
- Article
42
Environmental Impact of Food Preparations Enriched with Phenolic Extracts from Olive Oil Mill Waste.
- Published in:
- Foods, 2021, v. 10, n. 5, p. 980, doi. 10.3390/foods10050980
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- Publication type:
- Article
43
Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1463, doi. 10.3390/foods9101463
- By:
- Publication type:
- Article
44
Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers.
- Published in:
- Foods, 2020, v. 9, n. 10, p. 1463, doi. 10.3390/foods9101463
- By:
- Publication type:
- Article
45
Evaluation of Amyloid β42 Aggregation Inhibitory Activity of Commercial Dressings by A Microliter-Scale High-Throughput Screening System Using Quantum-Dot Nanoprobes.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 825, doi. 10.3390/foods9060825
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- Publication type:
- Article
46
Enrichment of White Wine Vinegar with Aromatic Plants: The Impact on Aromatic, Polyphenolic, and Sensory Profiles.
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 16, p. 6909, doi. 10.3390/app14166909
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- Publication type:
- Article
47
Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 15, p. 7456, doi. 10.3390/app12157456
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- Publication type:
- Article
48
Trans Fats.
- Published in:
- American Family Physician, 2009, v. 80, n. 4, p. 350
- Publication type:
- Article
49
EFFECTS OF HYDROCOLLOIDS ADDITION ON THE RETENTION AND RELEASE PROFILE OF DIACETYL AND (-)-α-PINENE IN MODEL REDUCED FAT SALAD DRESSINGS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2010, v. 9, n. 3, p. 277
- Publication type:
- Article
50
Substitution of modified starch with hydrogen peroxide-modified rice bran in salad dressing formulation: physicochemical, texture, rheological and sensory properties.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 3, p. 205, doi. 10.1111/jtxs.12229
- By:
- Publication type:
- Article