Sauces and Dressings: A Review of Properties and Applications-Reference-Cited by-同舟云学术

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Sauces and Dressings: A Review of Properties and Applications

Published:2008-01-02 Issue:1 Volume:48 Page:50-77
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Sikora Marek¹,Badrie Neela²,Deisingh Anil K.³,Kowalski Stanislaw¹

Affiliation:

1. a University of Agriculture , 30-149 Krakow, ul. Balicka 122, Poland

2. b Faculty of Science and Agriculture , St. Augustine, Campus, Republic of Trinidad and Tobago , West Indies

3. c Caribbean Industrial Research Institute, University of the West Indies , St. Augustine Campus, Republic of Trinidad and Tobago , West Indies

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408390601079934

Reference167 articles.

1. The effects of stabilised extracts of sage and oregano on the oxidation of salad dressings

2. Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch

3. Enteric Pathogens in Mexican Sauces of Popular Restaurants in Guadalajara, Mexico, and Houston, Texas

4. Emulsification properties of polyesters and sucrose ester blends II: Alkyl glycoside polyesters

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3. Effect of formulation on physiochemical, phytochemical, functional, and sensory properties of the bioactive sauce blended with tomato and pumpkin pulp;Applied Food Research;2024-06

4. DEVELOPMENT AND QUALITY ASSESSMENT OF NEWLY DEVELOPED ONION SAUCE;Carpathian Journal of Food Science and Technology;2024-01-23

5. Characterization of a Mexican hot sauce (from "chile de arbol”) and changes through storage;MOJ Food Processing & Technology;2024-01-09

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