Keywords: سس مایونز; High pressure homogenisation; UHPH; Reduced in fat; Low fat; Emulsion; Mayonnaise;
مقالات ISI سس مایونز (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: سس مایونز; Egg white protein; Microparticle; Pectin; Mayonnaise; Rheology;
Keywords: سس مایونز; Mayonnaise; Emulsification; Rotor–stator mixer; Fragmentation; CoalescenceLV, laminar viscous; RSM, rotor–stator mixer; TI, turbulent inertial; TV, turbulent viscous
Keywords: سس مایونز; DDGS; Zein; Xanthan gum; Microparticulation; Fat analogue; Mayonnaise
Keywords: سس مایونز; Olive phenolic compounds; Oleuropein; Extra virgin olive oil; Mayonnaise; Flow behaviour; Microstructure;
Keywords: سس مایونز; High internal phase emulsion; Mayonnaise; Population balance equations; Two-way coupling; High shear viscometry
Keywords: سس مایونز; Natural antioxidant; Mayonnaise; Oil auto-oxidation; Polar paradox; Sensory value
Keywords: سس مایونز; Frozen yolk; Mayonnaise; Microstructure; Protein structure; Rheology;
Keywords: سس مایونز; Olive oil; Mayonnaise; Microstructure; Texture; Rheological properties;
Keywords: سس مایونز; Antioxidant; Anthocyanin; Mayonnaise; Purple corn husk;
Keywords: سس مایونز; Spinning disc reactor; Mayonnaise; Salad cream; Droplet size; Sensory perception; Heat treatment
Keywords: سس مایونز; Fat analogue; Konjac glucomannan; Mayonnaise; Properties;
Keywords: سس مایونز; Decision strategy; Ice tea; Yoghurt; Mayonnaise; A-Not AR; 2-AFCR
Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils
Keywords: سس مایونز; Mayonnaise; Rheology; Mechanical texture; PUFAs; Microencapsulation;
Effect of feeding CLA on plasma and granules fatty acid composition of eggs and prepared mayonnaise quality
Keywords: سس مایونز; trans, trans conjugated linoleic acid; Egg yolk; Mayonnaise
Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes
Keywords: سس مایونز; Mayonnaise; Beetroot; Oxidative stability; Texture; Sensory analysis;
Three interval thixotropy test (3ITT) in food applications: A novel technique to determine structural regeneration of mayonnaise under different shear conditions
Keywords: سس مایونز; Three interval thixotropy test (3ITT); Mayonnaise; Shear rate/shear stress deformation; Structural regeneration;
Genetic algorithm-artificial neural network and adaptive neuro-fuzzy inference system modeling of antibacterial activity of annatto dye on Salmonella enteritidis
Keywords: سس مایونز; Annatto dye; Genetic algorithm; Mayonnaise; Salmonella enteritidis; Sensitivity analysis
Modeling of antibacterial activity of annatto dye on Escherichia coli in mayonnaise
Keywords: سس مایونز; E. coli; Genetic algorithm; Mayonnaise; Modeling; Sensitivity analysis
Agrorefinery of Tanacetum vulgare L. into valuable products and evaluation of their antioxidant properties and phytochemical composition
Keywords: سس مایونز; EO; Essential oil; WE; water extract; AO; acetone oleoresin; DAE; deodorized acetone extract; EDW; extract dry weight; pdw; plant dry weight; RSC; radical scavenging capacity; SET; single electron transfer; HAT; hydrogen atom transfer; TPC; total phenolic
Egg yolk hydrolysed granules: Characteristics, rheological properties and applications
Keywords: سس مایونز; Egg yolk; Granules; Hydrolysis; Emulsification; Mayonnaise; Rheological properties
Effect of ginger powder on the mayonnaise oxidative stability, rheological measurements, and sensory characteristics
Keywords: سس مایونز; Ginger; Mayonnaise; Oxidation; Rheology; Sensory
X-ray microtomography to study the microstructure of mayonnaise
Keywords: سس مایونز; X-ray microtomography; Microstructure; Dynamic-mechanical properties; Mayonnaise; Fat;
Mayonnaise production in batch and continuous process exploiting magnetohydrodynamic force
Keywords: سس مایونز; Emulsion; Magnetic technology; Magnetohydrodynamic dispersion; Mayonnaise
Application of oat dextrine for fat substitute in mayonnaise
Keywords: سس مایونز; Mayonnaise; Oat dextrine; Response surface methodology (RSM); Sensory evaluation; Microstructures;
Freeze–thaw stability of mayonnaise type oil-in-water emulsions
Keywords: سس مایونز; Mayonnaise; Freeze–thaw stability; Oil crystallization; Egg yolk; Emulsion
Effect of meal accompaniments on the acceptability of a walnut oil-enriched mayonnaise with and without a health claim
Keywords: سس مایونز; Mayonnaise; Acceptability; Meal accompaniments; Health claim
Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production
Keywords: سس مایونز; Egg yolk; Phospholipase A2; Mayonnaise; Functional properties
Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum
Keywords: سس مایونز; Mayonnaise; Reduced fat; Viscoelastic properties; 4αGTase
Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system
Keywords: سس مایونز; Mayonnaise; Stability; Viscosity; Iota-carrageenan; Wheat protein; Emulsifier; Fuzzy
Spectrophotometric method associated with formulation scans for application of hydrophilic–lipophilic deviation concept in food emulsions
Keywords: سس مایونز; Hydrophilic–lipophilic deviation (HLD); Lecithin; Mayonnaise; Spectrophotometric method; Vegetable oil
Influence of a thermal treatment on the functionality of hen’s egg yolk in mayonnaise
Keywords: سس مایونز; Egg yolk; Protein denaturation; Pasteurization; Mayonnaise; Rheology; Thixotropy
Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures
Keywords: سس مایونز; Listeria monocytogenes; Egg salad; Pasta salad; Mayonnaise; Model
Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics
Keywords: سس مایونز; Mayonnaise; Low fat; Fat mimetics; Microparticulate; Whey protein isolate; Pectin gel; Weak-gel
Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer's yeast β-glucan as a fat replacer
Keywords: سس مایونز; Color; β-carotene; Lutein; Mayonnaise; Carotenoids; β-glucan
Development of a solid-phase microextraction method for determination of volatile oxidation compounds in fish oil emulsions
Keywords: سس مایونز; SPME; Emulsion; Fish oil; Volatiles; Milk; Mayonnaise
Dose-dependent cholesterol-lowering effect of a mayonnaise-type product with a main component of diacylglycerol-containing plant sterol esters
Keywords: سس مایونز; Plant sterol esters; Diacylglycerol; Cholesterol; Mayonnaise; Triacylglycerol
Oxidation of cholesterol in mayonnaise during storage
Keywords: سس مایونز; Cholesterol; Cholesterol oxides; Mayonnaise; Storage;
Limited enzymatic proteolysis increases the level of incorporation of canola proteins into mayonnaise
Keywords: سس مایونز; Canola protein; Protein hydrolysate; Mayonnaise; Emulsion; Egg yolk; Proleather FG-F;
The role of friction in perceived oral texture
Keywords: سس مایونز; Oral texture; Human; Friction; Lubrication; Fat; Starch; Amylase; Mayonnaise; Astringency;