The comparison of Encapsulated Lactobacillus Acidophilus by Calcium Alginate 4 % , Mixture of Alginate-high Maize Resistant Starch with Added UncapsulatedBacteria to Symbiotic Mayonnaise Journal title: International Journal of Farming and Allied Sciences Authors: Ehsan Bigdelian, Seyyed Hadi Razavi, Mohammad Hojjatoleslamy and Mohammad Ali Shariati Subject(s): Agricultural Science, Biochemistry, Plant Sciences, Soil Sciences, Zoology and Animal Science, Agricultural Economics
Viability of microencapsulated Lactobacillus casei in synbiotic mayonnaise Journal title: Food Research Authors: M.D. Lieu, T.K.T. Dang, T.H. Nguyen Subject(s): Agricultural Science, Nutrition and Metabolism, Food Science & Technology
SENSORY ANALYSIS OF MAYONNAISE CANTEENS DOMESTIC AND FOREIGN PRODUCTION Journal title: Международный научный журнал "Интернаука" Authors: Raisa Stepanovna Donchevska, Katia Liuta Subject(s):
Utilization of tuna roe and using inulin as oil replacer for producing value added omega-3 mayonnaise product Journal title: Functional Foods in Health and Disease Authors: Kanrawee Hunsakul, Sunisa Siripongvutikorn, Worapong Usawakesmanee Subject(s):
DETERMINING THE STABILITY OF MAYONNAISE EMULSIONS BASED ON LIQUID EGG WHITE Journal title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки Authors: В.І. Бабенко, В.О. Бахмач, О.В. Поросюк Subject(s):
The Effect of Egg Yolk on the Physical and Organoleptic Properties of Mayonnaise from Virgin Coconut Oil and Coconut Water Journal title: International Journal of Multidisciplinary Research and Analysis Authors: Lastri Wiyani, D Darnengsih, Andi Aladin, Mustafiah Mustafiah Subject(s): Biological Sciences, Economics, Education, Engineering, Mathematics, Social Sciences, Technological Change, Health science
Chitosan as a natural emulsifier in mayonnaise: stability and effects on product quality Journal title: Journal of Food Science and Gastronomy Authors: Alicia Casariego, Raúl Díaz Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics
