کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8415608 1545523 2018 26 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart
ترجمه فارسی عنوان
فرآیند همگن سازی فشار فوق العاده بالا برای تولید سس مایونز چربی با ویژگی های مشابه رئوولوژیک به عنوان همتای چربی کامل آن
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Mayonnaise is considered as one of the most popular sauces worldwide with high fat content. High pressure homogenisation (HPH) is a new continuous technique for preparation and stabilisation of emulsions, by means of significantly reducing the size of oil droplets and improving interactions between emulsifier and fat phase. This allows for production of oil-in-water (o/w) emulsions with reduced fat content. Further, emulsion with reduced amount of emulsifiers or completely free of thickeners can be produced. The results of this study could be of great importance for consideration of scale-up possibilities and future implementation of UHPH in food industry for production of low fat emulsions, having a clean label. Moreover, the process could stimulate interest in product development and optimisation of existing processes. A consumer friendly product reduced in fat and with clean label could be produced.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 45, February 2018, Pages 208-214
نویسندگان
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