کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6402320 | 1330886 | 2015 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Physical and structural properties of extra-virgin olive oil based mayonnaise
ترجمه فارسی عنوان
خواص فیزیکی و ساختاری مایونز بر اساس روغن زیتون فوق العاده با کیفیت بالا
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کلمات کلیدی
روغن زیتون، سس مایونز، ریز ساختار، بافت، خواص رئولوژیکی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The purpose of this work was to study the physical and structural properties of mayonnaises made with extra virgin olive oils (EVOO). To this aim, different EVOOs were selected according to their phenolic content along with other vegetable oils, peanut and sunflower, taken as reference. Mayonnaises were characterized by droplet size distribution, microstructure, textural, rheological and sensory properties. The droplet size distribution and microstructural properties of the mayonnaises resulted significantly affected by the type of oil used. Samples produced with EVOO showed lower dispersion level, a more coarse and irregular structure and the lowest consistency and firmness when compared to sunflower or peanut oils. The elastic and viscous modulus Gâ² and Gâ³, evaluated by rheological measurements, resulted inversely related to the content of polyphenolic compounds.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 62, Issue 1, Part 2, June 2015, Pages 764-770
Journal: LWT - Food Science and Technology - Volume 62, Issue 1, Part 2, June 2015, Pages 764-770
نویسندگان
Carla Di Mattia, Federica Balestra, Giampiero Sacchetti, Lilia Neri, Dino Mastrocola, Paola Pittia,