Physical and structural properties of extra-virgin olive oil based mayonnaise (English)
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In:
Food Science and Technology - lwt. Lebensmittel-Wissenschaft und -Technologie
;
62
, 1, Pt. 2
;
764-770
;
2015
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ISSN:
- Article (Journal) / Print
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Title:Physical and structural properties of extra-virgin olive oil based mayonnaise
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Contributors:Mattia, Carla di ( author ) / Balestra, Federica ( author ) / Sacchetti, Giampiero ( author ) / Neri, Lilia ( author ) / Mastrocola, Dino ( author ) / Pittia, Paola ( author )
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Published in:Food Science and Technology - lwt. Lebensmittel-Wissenschaft und -Technologie ; 62, 1, Pt. 2 ; 764-770
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Publisher:
-
Publication date:2015
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Size:7 Seiten, Bilder, Tabellen, Quellen
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ISSN:
-
DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
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Keywords:
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Source:
Table of contents – Volume 62, Issue 1, Pt. 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 376
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Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopyAliakbarain, Bahar / Casale, Monica / Paini, Marco / Casazza, Alessandro Alberto / Lanteri, Silvia / Perego, Patrizia et al. | 2015
- 400
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The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid contentSzwajgier, Dominik / Gustaw, Waldemar et al. | 2015
- 408
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Colour, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat contentArancibia, C. / Castro, C. / Jublot, L. / Costell, E. / Bayarri, S. et al. | 2015
- 431
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Astaxanthin encapsulated in beads using ultrasonic atomizer and application in yogurt as evaluated by consumer sensory profileTaksima, Takunrat / Limpawattana, Maruj / Klaypradit, Wanwimol et al. | 2015
- 438
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Effect of inulin and agave fructans addition on the rheological, microstructural and sensory properties of reduced-fat stirred yogurtCrispin-Isidro, G. / Lobato-Calleros, C. / Espinosa-Andrews, H. / Alvarez-Ramirez, J. / Vernon-Carter, E.J. et al. | 2015
- 452
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Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditionsLima da Silva, Priscilla Diniz / Fatima Bezerra, Maria de / Olbrich dos Santos, Karina Maria / Pinto Correia, Roberta Targino et al. | 2015
- 458
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Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodologyPandey, Shalini Mishra / Mishra, H.N. et al. | 2015
- 482
-
Development of non-dairy probiotic drink utilizing sprouted cereals, legume and soymilkMridula, D. / Sharma, Monika et al. | 2015
- 488
-
Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milksBernat, Neus / Chafer, Maite / Rodriguez-Garcia, Julia / Chiralt, Amparo / Gonzalez-Martinez, Chelo et al. | 2015
- 506
-
Properties of extruded chia-corn meal puffsByars, Jeffrey A. / Singh, Mukti et al. | 2015
- 511
-
Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenolsHirth, Mario / Preiß, Rebecca / Mayer-Miebach, Esther / Schuchmann, Heike P. et al. | 2015
- 532
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Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodologyMrad, Rachelle / Assy, Pascale / Maroun, Richard G. / Louka, Nicolas et al. | 2015
- 549
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Starch-cashew tree gum nanocomposite films and their application for coating cashew nutsPinto, Alaides M.B. / Santos, Talita M. / Caceres, Carlos Alberto / Lima, Janice R. / Ito, Edson N. / Azeredo, Henriette M.C. et al. | 2015
- 576
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Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studiesDanalache, Florina / Mata, Paulina / Moldao-Martins, Margarida / Alves, Vitor D. et al. | 2015
- 592
-
Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/ polydextrose bulking mixtures sweetened with stevia and thaumatin extractsAidoo, Roger Philip / Afoakwa, Emmanuel Ohene / Dewettinck, Koen et al. | 2015
- 613
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Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffinsMarcet, Ismael / Paredes, Benjamin / Diaz, Mario et al. | 2015
- 628
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Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory propertiesKaur, Maninder / Sandhu, Kawaljit Singh / Arora, AmitPal / Sharma, Aruna et al. | 2015
- 633
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Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidationMesias, M. / Holgado, F. / Marquez-Ruiz, G. / Morales, F.J. et al. | 2015
- 640
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Relevance of creep and oscillatory tests for understanding how cellulose emulsions function as fat replacers in biscuitsTarancon, Paula / Hernandez, Maria J. / Salvador, Ana / Sanz, Teresa et al. | 2015
- 668
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The impact of pearling as a treatment prior to wheat roller milling on the texture and structure of bran-rich breakfast flakesBrier, N. de / Gomand, S.V. / Joye, I.J. / Pareyt, B. / Courtin, C.M. / Delcour, J.A. et al. | 2015
- 697
-
Technological strategies to produce functional meat burgersAngiolillo, L. / Conte, A. / Nobile, M.A. Del et al. | 2015
- 704
-
Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approachSateshnizi, Roghayeh Amini / Hosseini, Hedayat / ondarianzadeha, Dolly / Colmenero, Francisco Jimenez / Khaksar, Ramin et al. | 2015
- 740
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Improving the crispness of microwave-reheated fish nuggets by adding chitosan-silica hybrid microcapsules to the batterKang, Hong-Yi / Chen, Hui-Huang et al. | 2015
- 764
-
Physical and structural properties of extra-virgin olive oil based mayonnaiseMattia, Carla di / Balestra, Federica / Sacchetti, Giampiero / Neri, Lilia / Mastrocola, Dino / Pittia, Paola et al. | 2015
- 813
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Composition of clear and cloudy juices from French and Polish apples in relation to processing technologyMarkowski, Jaroslaw / Baron, Alain / Quere, Jean-Michel Le / Piocharski, Witold et al. | 2015
- 861
-
Different sweeteners in passion fruit juice: Ideal and equivalent sweetnessOliveira Rocha, Izabela Furtado de / Bolini, Helena Maria Andre et al. | 2015
- 875
-
Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powderSormoli, Mona Edrisi / Langrish, Timothy A.G. et al. | 2015
- 901
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Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigerationSantos, Mauro D. / Queiros, Rui P. / Fidalgo, Liliana G. / Inacio, Rita S. / Lopes, Rita P. / Mota, Maria J. / Sousa, Silvia G. / Delgadillo, Ivonne / Saraiva, Jorge A. et al. | 2015