Works matching Mayonnaise

Results: 2356

Reološke karakteristike majoneze s mješavinom suncokretovog i lanenog ulja.

Published in:

MESO (1332-0025), 2020, v. 22, n. 3, p. 209, doi. 10.31727/m.22.3.3

By:

Moslavac, Tihomir;
Šubarić, Drago;
Kare, Monika;
Grgić, Štefica

Publication type:

Article

Utjecaj sastojaka i homogenizacije na reološka svojstva salatne majoneze s dodatkom kaše bundeve.

Published in:

MESO (1332-0025), 2023, v. 25, n. 5, p. 428

By:

Moslavac, Tihomir;
Mikec, Darko;
Flanjak, Ivana;
Krajina, Hrvoje

Publication type:

Article

Reološke karakteristike salatne majoneze izrađene s različitim rotor/stator sustavom.

Published in:

MESO (1332-0025), 2024, v. 26, n. 3, p. 208, doi. 10.31727/m.26.3.1

By:

Moslavac, Tihomir;
Jozinović, Antun;
Budžaki, Sandra;
Ostojčić, Marta;
Brekalo, Mirna;
Krajina, Hrvoje

Publication type:

Article

THE INFLUENCE OF DIFFERENT FACTORS ON THE QUALITY OF MAYONNAISE.

Published in:

Analele Universitatii din Oradea, Fascicula Ecotoxicologie, Zootehnie si Tehnologii în Industria Alimentara, 2019, v. 18, n. Part A, p. 78

By:

Anamaria, Morna

Publication type:

Article

The effect of exrta virgin olive oil and lemon juice on rheological properties of mayonnaise.

Published in:

MESO (1332-0025), 2012, v. 14, n. 2, p. 157

By:

Moslavac, T.;
Pozderović, A.;
Pichler, A.;
Benčić, Đ.;
Vilušić, M.;
Barulek, I.

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

Development and validation of a TaqMan RT-PCR method for identification of mayonnaise spoilage yeast Pichia kudriavzevii.

Published in:

AMB Express, 2018, v. 8, n. 1, p. 1, doi. 10.1186/s13568-018-0716-y

By:

Syromyatnikov, M. Y.;
Kiryanova, S. V.;
Popov, V. N.

Publication type:

Article

Does Circular Reuse of Chickpea Cooking Water to Produce Vegan Mayonnaise Reduce Environmental Impact Compared with Egg Mayonnaise?

Published in:

Sustainability (2071-1050), 2021, v. 13, n. 9, p. 4726, doi. 10.3390/su13094726

By:

Saget, Sophie;
Costa, Marcela;
Styles, David;
Williams, Mike;
Zuorro, Antonio

Publication type:

Article

Comparative study of the physicochemical properties of a vegan dressing-type mayonnaise and traditional commercial mayonnaise.

Published in:

Grasas y Aceites, 2021, v. 72, n. 4, p. 1, doi. 10.3989/gya.0885201

By:

Cerro, D. A.;
Maldonado, A. P.;
Matiacevich, S. B.

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

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

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

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

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

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

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

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

Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise.

Published in:

Foods, 2024, v. 13, n. 4, p. 574, doi. 10.3390/foods13040574

By:

Alkabaa, Abdulaziz S.;
Akcicek, Alican;
Taylan, Osman;
Balubaid, Mohammed;
Alamoudi, Mohammed;
Gulzar, Waqar Ahmad;
Alidrisi, Hisham;
Dertli, Enes;
Karasu, Salih

Publication type:

Article

Development of a Clean Label Mayonnaise Using Fruit Flour.

Published in:

Foods, 2023, v. 12, n. 11, p. 2111, doi. 10.3390/foods12112111

By:

Vieira, Maria Rocha;
Simões, Sara;
Carrera-Sánchez, Cecilio;
Raymundo, Anabela

Publication type:

Article

Characterization, Sensory and Oxidative Stability Analysis of Vegetable Mayonnaise Formulated with Olive Leaf Vinegar as an Active Ingredient.

Published in:

Foods, 2022, v. 11, n. 24, p. 4006, doi. 10.3390/foods11244006

By:

De Leonardis, Antonella;
Macciola, Vincenzo;
Iftikhar, Ayesha;
Lopez, Francesco

Publication type:

Article

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures.

Published in:

Foods, 2022, v. 11, n. 15, p. 2201, doi. 10.3390/foods11152201

By:

Wang, Wan;
Hu, Chuanbing;
Sun, Hong;
Zhao, Jiale;
Xu, Cong;
Ma, Yue;
Ma, Jiage;
Jiang, Lianzhou;
Hou, Juncai

Publication type:

Article

Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise.

Published in:

Foods, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/foods11101426

By:

Ho, Jou-Hsuan;
Lee, Tan-Ang;
Namai, Nobuaki;
Sakai, Shunji;
Lou, Siao-Syuan;
Handa, Akihiro;
Lin, Wan-Teng

Publication type:

Article

Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients.

Published in:

Foods, 2022, v. 11, n. 8, p. 1129, doi. 10.3390/foods11081129

By:

Włodarczyk, Katarzyna;
Zienkiewicz, Agnieszka;
Szydłowska-Czerniak, Aleksandra

Publication type:

Article

Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise.

Published in:

Foods, 2022, v. 11, n. 3, p. 363, doi. 10.3390/foods11030363

By:

Hijazi, Taha;
Karasu, Salih;
Tekin-Çakmak, Zeynep Hazal;
Bozkurt, Fatih

Publication type:

Article

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises.

Published in:

Foods, 2022, v. 11, n. 3, p. 282, doi. 10.3390/foods11030282

By:

Yang, Keying;
Xu, Ruoting;
Xu, Xiyu;
Guo, Qing

Publication type:

Article

Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector.

Published in:

Foods, 2021, v. 10, n. 11, p. 2684, doi. 10.3390/foods10112684

By:

De Bruno, Alessandra;
Romeo, Rosa;
Gattuso, Antonio;
Piscopo, Amalia;
Poiana, Marco

Publication type:

Article

Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs.

Published in:

Foods, 2021, v. 10, n. 9, p. 1978, doi. 10.3390/foods10091978

By:

He, Yue;
Purdy, Sarah K.;
Tse, Timothy J.;
Tar'an, Bunyamin;
Meda, Venkatesh;
Reaney, Martin J. T.;
Mustafa, Rana

Publication type:

Article

Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts.

Published in:

Foods, 2020, v. 9, n. 8, p. 997, doi. 10.3390/foods9080997

By:

Flamminii, Federica;
Di Mattia, Carla Daniela;
Sacchetti, Giampiero;
Neri, Lilia;
Mastrocola, Dino;
Pittia, Paola

Publication type:

Article

Kinetic Analysis of Freeze-Thaw Stability of Mayonnaise.

Published in:

Foods, 2018, v. 7, n. 5, p. 75, doi. 10.3390/foods7050075

By:

Muhammad Shariful, Islam;
Katsuno, Nakako;
Nishizu, Takahisa

Publication type:

Article