Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product-Reference-Cited by-同舟云学术

Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product

Published:2021-03-08 Issue:5 Volume:9 Page:2676-2685
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Tavakoli Rojin¹,Karami Mostafa²^ORCID,Bahramian Samira¹,Emamifar Ario²^ORCID

Affiliation:

1. Department of Food Science and Technology Sanandaj Branch Islamic Azad University Sanandaj Iran

2. Department of Food Science and Technology Bu‐Ali Sina University Hamedan Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2227

Reference53 articles.

1. Ultra-high pressure homogenisation process for production of reduced fat mayonnaise with similar rheological characteristics as its full fat counterpart

2. Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)

3. Improving the qualitative indicators of apple juice by Chitosan and ultrasound

4. Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication

5. Ultrasound pre-fractured casein and in-situ formation of high internal phase emulsions

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