The present research explored the potential of probe ultrasound homogenizer and
hydrocolloids in formulating and stabilizing mayonnaise. The effect of ultrasonic (US) …

The work studied the possibility of avocado peel extracts replacing synthetic preservatives in
mayonnaise. The extracts exhibited an IC 50 (concentration of extract that inhibits 50% of …

The Indian dietary pattern has undergone major changes over the past 40 years. Many of
these changes involve modification in dietary intake of fats and oils. In developing countries …

The main factors affecting the spoilage of mayonnaise are lipid oxidation and microbial
contamination. Therefore, the investigation was carried out to estimate the antimicrobial and …

The study was aimed to evaluate the effect of different concentrations of apple peel extract
0.5%, 0.75%, 1%, 1.25% on the quality attributes, oxidative stability, sensory attributes and …

Introduction. Mayonnaise is a widely consumed product all over the world. Nowadays, the
number of vegetarians, egg allergy cases, and heart diseases are increasing. This makes …

Reducing fat intake from our daily diet serves to be an effective way to combat the rising
obesity issue worldwide. Hence, reducing fat content in mayonnaise, a high fat food product …

Development of novel food products represents a basic meeting point for health and
business requirements. Mayonnaise sauce is well-suited to be a healthy and tasty dressing …

The aim of this research was to find the the best ratio of arabic gum and CMC, with the
concentration of egg yolk in producing reduced fat mayonnaise with the best characteristic of …

Mayonnaise is a semisolid oil-in-water emulsion comprised of egg yolk, oil, and vinegar.
One main problem with mayonnaise is its high fat content, so efforts have been made to …