Background Mayonnaise, a high-oil containing product, is susceptible to oxidation resulting
in quality deterioration and the formation of undesirable components such as free radicals …

Nowadays, consumers have increased concerns about chemical preservatives used in
processed and raw foods. ZnO nanoparticles among several metal oxide nanomaterials are …

The aim of the present study was to analyze the dough rheological properties by using
Mixolab and it microstructure by using epifluorescence light microscopy of the composites …

Phase separation can be observed when vinaigrette is poured on a kitchen plate under
certain conditions. The phase separation in vinaigrette, which comprises olive oil, vinegar …

Natural antioxidants of plant origin include chemical compounds, extracts, and essential oils
isolated from plant raw materials. They are able to inhibit oxidative spoilage in fat-containing …

By the early twentieth century dressings and sauces were prepared by home cooks, chefs
and local food suppliers for immediate use. To address subsequent consumer demand for …

The aims of this study were to investigate the potential of local ginger for natural antioxidants
on full-fat mayonnaise. The used materials were sunflower oil, vinegar, egg yolk, white …

Растительные антиоксиданты способны подавлять процессы окислительной порчи в
жиросодержащих пищевых продуктах. Это определило цель исследования …

The antiradical properties of hydrolysates and hydrothermal extracts of bivalve mollusks
(Anadara broughtonii) from the Far Eastern Region of Russia and their influence on lipid …

Mayonnaise is the most favorite product that made from yolk and vegetable oil so it contain
of 70-80% fat. The risk of high fat intake is deteriorating health so the percentage oil on …