mayonnaise

 
National Institutes of Health

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2015
2015
The antioxidative effect of lipophilized caffeic acid was assessed in two different fish oil enriched food products: mayonnaise… (More)
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2012
2012
Chemical composition of the residual pits from processing of date (Phoenix dactylifera L.) variety khalas from AL-Hasa region… (More)
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2010
2010
BACKGROUND The objective of this study was to develop a low-fat (LF) mayonnaise containing polysaccharide gums as functional… (More)
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2009
2009
In this study a disproportionating enzyme, 4-alpha-glucanotransferase (4alphaGTase), was used to modify the structural properties… (More)
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2007
2007
The aim of this study was to employ iota-carrageenan (IC) and wheat protein (WP) as an emulsifier alternative to egg yolk in a… (More)
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2007
2007
The aim of this study was to employ iota-carrageenan (IC) and wheat protein (WP) as an emulsifier alternative to egg yolk in a… (More)
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Highly Cited
2000
Highly Cited
2000
Both carcinogenic and anticarcinogenic properties have been reported for the synthetic antioxidants butylated hydroxyanisole (BHA… (More)
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Highly Cited
2000
Highly Cited
2000
Spray drying of skim milk was evaluated as a means of preserving Lactobacillus paracasei NFBC 338 and Lactobacillus salivarius… (More)
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1998
1998
A rheometrical study reveals that mayonnaise exhibits apparent wall slip in both small amplitude oscillatory shear flow and… (More)
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1995
1995
This study was undertaken to determine the survivability of low-density populations (10(0) and 10(2) CFU/g) of enterohemorrhagic… (More)
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