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Mostrando ítems 1-10 de 152
Growth and survival of Escherichia coli O157: H7 in meat, poultry and veg-etables mixed with different concentrations of mayonnaise
(Universidad de Costa Rica, 2001)
A novel fast quality control strategy for monitoring spoilage on mayonnaise based on modeling second-order front-face fluorescence spectroscopy data
(Elsevier Science, 2017-03)
The potential of front-face fluorescence spectroscopy along with chemometric algorithms was investigated for the non-destructive evaluation of mayonnaise spoilage stored at 5 °C and 37 °C during six days. Fluorescence ...
Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix
(Univ Antioquia, Colombia, 2021)
Background: Salmonella enterica serovar Enteritidis (SE) is one of the major causes of food-borne disease worldwide, mainly associated with the consumption of poultry products, such as eggs. Several control methods have ...
Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)
(Association of Food Scientists and Technologists of India, 2020-08)
The drying process used to obtain active food additives is critical to ensure its functionality. In this study, freeze- and spray-drying techniques were evaluated for encapsulation of extracts with antioxidant activity ...
Argentinean peanut sauce similar to mayonnaise: chemical, nutritional and sensorial aspects
(Instituto de la Grasa, 2003-10)
La propuesta de este estudio fue preparar un aderezo usando maní blanchado (pelado) argentino, que tenga un aspecto similar a la mayonesa y que tenga características de un alimento sano. La composición porcentual, los ...
Extrato de soja criocentrado aplicado na elaboração de maionese
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia de AlimentosUTFPR, 2017-11-14)
The consumer's search for more nutritious foods has been observed as a trend in the globalized world. For mayonnaise, due to its composition, many studies have been conducted to try to substitute some ingredients in an ...
Reducción de sodio en salsa de tomate y mayonesa mediante la aplicación de un enfoque de umbral sensorialSodium reduction in tomato sauce and mayonnaise through the application of a sensory threshold approach
(2020)
El consumo excesivo de sodio es causa importante de enfermedades no transmisibles incluyendo hipertensión. En esta investigación se evaluó una metodología sensorial para reducir el contenido de sodio en salsas de tomate y ...