mayonnaise
National Institutes of Health
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Abstract Mayonnaise is a semisolid oil‐in‐water (O/W) emulsion which is made through the careful blending of oil, vinegar, egg…
BACKGROUND
The objective of this study was to develop a low-fat (LF) mayonnaise containing polysaccharide gums as functional…
The effects of ingredients on the quality and stability of two kinds of mayonnaise after it has been stored in a refrigerator (t…
ABSTRACT Spray drying of skim milk was evaluated as a means of preservingLactobacillus paracasei NFBC 338 and Lactobacillus…
The potential for using chitosan glutamate as a natural food preservative in mayonnaise and mayonnaise-based shrimp salad was…
We examined the effects of the long-term ingestion of dietary diacylglycerols (DG) in a double-blind controlled study of human…
Abstract Oxidative protection of mayonnaises with 16% fish oil was studied during cold storage (5 °C) after supplementation with…
Mayonnaise and salad dressing commercially produced in the United States are defined in accordance with the Food and Drug…