Lipid oxidation in mayonnaise and the role of natural antioxidants: A review
SG Gorji, HE Smyth, M Sharma, M Fitzgerald - Trends in Food Science & …, 2016 - Elsevier
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 …
in quality deterioration and the formation of undesirable components such as free radicals …
[HTML][HTML] Evaluation of microbial and physicochemical properties of mayonnaise containing zinc oxide nanoparticles
F Hakimian, A Emamifar, M Karami - LWT, 2022 - Elsevier
Nowadays, consumers have increased concerns about chemical preservatives used in
processed and raw foods. ZnO nanoparticles among several metal oxide nanomaterials are …
processed and raw foods. ZnO nanoparticles among several metal oxide nanomaterials are …
The mixolab rheological properties and dough microstructure of defatted mustard seed–wheat composite flours
S Mironeasa, GG Codină - Journal of Food Processing and …, 2017 - Wiley Online Library
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 …
Mixolab and it microstructure by using epifluorescence light microscopy of the composites …
Phase separation and spreading dynamics of French vinaigrette
H Benabdelhalim, D Brutin - Physics of Fluids, 2022 - pubs.aip.org
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 …
certain conditions. The phase separation in vinaigrette, which comprises olive oil, vinegar …
Antioxidant properties of triterpenoids in fat-containing products.
EV Averyanova, MN Shkolnikova, OV Chugunova - 2022 - cabidigitallibrary.org
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 …
isolated from plant raw materials. They are able to inhibit oxidative spoilage in fat-containing …
Current emulsifier trends in dressings and sauces
B Campbell - Food Emulsifiers and Their Applications, 2019 - Springer
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 …
and local food suppliers for immediate use. To address subsequent consumer demand for …
The potential of local ginger as antioxidant on full fat mayonnaise
AR Safitri, H Evanuarini, I Thohari - Jurnal Ilmu dan Teknologi Hasil …, 2019 - jitek.ub.ac.id
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 …
on full-fat mayonnaise. The used materials were sunflower oil, vinegar, egg yolk, white …
[HTML][HTML] Исследование антиоксидантных свойств тритерпеноидов в составе жиросодержащих продуктов
ЕВ Аверьянова, МН Школьникова… - Техника и технология …, 2022 - cyberleninka.ru
Растительные антиоксиданты способны подавлять процессы окислительной порчи в
жиросодержащих пищевых продуктах. Это определило цель исследования …
жиросодержащих пищевых продуктах. Это определило цель исследования …
Antiradical Activity of Hydrolysates and Extracts from Mollusk A. broughtonii and Practical Application to the Stabilization of Lipids
OV Tabakaeva, W Piekoszewski, TK Kalenik… - Foods, 2020 - mdpi.com
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 …
(Anadara broughtonii) from the Far Eastern Region of Russia and their influence on lipid …
The Emulsion Stability, Antioxidant and Color L, a, b Content on Reduced Fat Mayonnaise Using Virgin Coconut Oil
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 …
of 70-80% fat. The risk of high fat intake is deteriorating health so the percentage oil on …