Now showing items 1-10 of 67
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 ...
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 ...
Comparison of consensus profiles obtained at the end of product-specific training with profiles obtained by individual measurements and statistical analysis
(Akademiai Kiado, 2014-01)
In many occasions descriptive analysis consists of product-specific training where the samples to be measured are used during the training. Towards the end of the training period it is common practice to present these ...
CARACTERIZAÇÃO DE FARINHAS DE FEIJÃO CRIOULO (Phaseolus vulgaris L.) E SUA UTILIZAÇÃO NA ELABORAÇÃO DE MAIONESE
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2016-03-14)
The objective of this study was to characterize the two landrace common bean flour (in shell and shelled) and then apply one of them in partial replacement of mayonnaise in egg yolk. After obtaining the flour, it was ...
Application of oregano essential oil against Salmonella enteritidis in mayonnaise salad.
(International Journal of Food Science and Nutrition Engineering, v. 2, n. 5, p. 70-75, Oct. 2012., 2012)
Storage and flavor influence on the rheological properties of handmade mayonnaises.
(In: BRAZILIAN CONFERENCE ON RHEOLOGY, 6., 2013, Rio de Janeiro. Proceedings... Rio de Janeiro: PUC-RJ, 2013., 2013)
Through-package fat determination in commercial Samples of mayonnaise and salad dressing using time-domain nuclear magnetic resonance spectroscopy and chemometrics
(Elsevier B.V., 2015-02-01)
Although fat is an essential component in the human diet, the consumption of food with high fat content has been the major cause of obesity. Here we are demonstrating that time-domain nuclear magnetic resonance (TD-NMR) ...