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Relevant bibliographies by topics / Egg yolk. Mayonnaise

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Journal articles

Academic literature on the topic 'Egg yolk. Mayonnaise'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Egg yolk. Mayonnaise"

1

Kovalcuks, Aleksandrs, Evita Straumite, and Māra Duma. "The Effect of Egg Yolk Oil on The Chemical, Physical and Sensory Properties of Mayonnaise." Rural Sustainability Research 35, no. 330 (2016): 24–31. http://dx.doi.org/10.1515/plua-2016-0004.

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Abstract Egg yolk oil (EYO) is an essence of egg bioactive compounds. Extracted from egg yolk it can be used in various food products increasing their nutritional and biological value. Mayonnaise is a kind of a semi-solid oil-inwater emulsion containing 60-80% fat. Mayonnaise typically contains oil, egg yolk, vinegar, salt, sugar and thickening agents. Mayonnaise is the product where application of EYO can be evaluated. The aim of this study was to evaluate the effect of egg yolk oil on the chemical, physical and sensory properties of mayonnaise. EYO was added to mayonnaise in the concentratio

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2

Старовойтова, Ксения, Ksenia Starovoytova, Любовь Терещук, and Lyubovʼ Tereshchuk. "Development of mayonnaise recipes considering the main trends in product range improvement." Food Processing: Techniques and Technology 48, no. 1 (2019): 91–98. http://dx.doi.org/10.21603/2074-9414-2018-1-91-98.

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The article reveals technological aspects of using different types of egg products in mayonnaise production technology. The authors studied the chemical composition of different egg products being used in mayonnaise production technology. The authors studied egg powder, dried egg yolk, enzymatically hydrolyzed dried egg yolk, salted pasteurized liquid egg yolk, egg mixture, and frozen yolk. Based on the obtained data the authors calculated minimum proportions of egg products which are sufficient for producing high quality mayonnaise which complies with the requirements of the standard. The art

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3

Pradhananga, Mahalaxmi, and Babita Adhikari. "Sensory and Quality Evaluation of Mayonnaise and its Effect on Storage Stability." Sunsari Technical College Journal 2, no. 1 (2016): 48–53. http://dx.doi.org/10.3126/stcj.v2i1.14799.

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This study aimed to evaluate the addition of skim milk powder to replace egg yolk in preparation of mayonnaise. Egg yolk was pasteurized at 150ºF (65.6ºC) about 1 minute for its safety. Mayonnaise was prepared from sunflower oil with the level varied from 65-75% and egg yolk from 9-15%. Mayonnaise made from 70% oil and 12% egg yolk was found to be best. Then skim milk powder (SMP) was added to replace 12% egg yolk in the ratios 0:100, 25:75, 50:50, 75:25 and 100:0 other constituents remaining constant. Sensory evaluation demonstrated that mayonnaise substituted with 25% skim milk powder was be

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4

Guerrero, A., P. Partal, and C. Gallegos. "Linear and non-linear viscoelasticity of low-in-cholesterol mayonnaise / Viscoelasticidad lineal y no lineal de mayonesas con bajo contenido en colesterol." Food Science and Technology International 6, no. 2 (2000): 165–72. http://dx.doi.org/10.1177/108201320000600212.

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Five different mayonnaise products were prepared with constant composition except for the type of egg product used. The linear viscoelastic functions were superposed using a time-temperature su perposition method and the shift-factor showed an Arrhenius-like temperature dependence. The ther mal susceptibility was found to be higher for processed-egg-containing mayonnaise and when egg yolk was used instead of whole egg as the emulsifier. Transient flow curves always showed a stress overshoot, but a stress undershoot was found for whole-egg-containing emulsions at high shear rates. Processed yol

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5

Saget, Sophie, Marcela Costa, David Styles, and Mike Williams. "Does Circular Reuse of Chickpea Cooking Water to Produce Vegan Mayonnaise Reduce Environmental Impact Compared with Egg Mayonnaise?" Sustainability 13, no. 9 (2021): 4726. http://dx.doi.org/10.3390/su13094726.

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Consumers are increasingly asking for foods that are healthier, more humane, and environmentally sustainable. Recently, chickpea cooking water—aquafaba—has gained popularity as a potential egg substitute that complies with these criteria. However, research on the environmental impact of this ingredient is lacking. We performed a comparative attributional life cycle assessment (LCA) of mayonnaise made with aquafaba as the emulsifying agent, and traditional mayonnaise made with egg yolk. The vegan mayonnaise was found not to be as environmentally sustainable as the egg-based product. The vegan m

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6

Siripongvutikorn, Sunisa, Worapong Usawakesmanee, and Kanrawee Hunsakul. "Utilization of tuna roe and using inulin as oil replacer for producing value added omega-3 mayonnaise product." Functional Foods in Health and Disease 6, no. 3 (2016): 158. http://dx.doi.org/10.31989/ffhd.v6i3.242.

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Background: Fishery industry has been important for Thai’s economic more than 30 years. It leads Thailand to be the one of world’s largest canned tuna producer and exporter. However, mainly white meat part is used in canned tuna product while the waste comprises roe, viscera, head and dark meat is sold to feed meal plant or sold as cheap material even its nutritive value is still high. There is well know that sea fish as tuna is a good source of polyunsaturated fatty acid (PUFA) such as Eicosapentaenoic acid (EPA) and Docosahexanoic acid (DHA). Many people around the world play more attention

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7

He, Yue, Sarah K. Purdy, Timothy J. Tse, et al. "Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs." Foods 10, no. 9 (2021): 1978. http://dx.doi.org/10.3390/foods10091978.

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Canning or boiling pulse seeds in water produces a by-product solution, called “aquafaba”, that can be used as a plant-based emulsifier. One of the major problems facing the commercialization of aquafaba is inconsistency in quality and functionality. In this study, chickpea aquafaba production and drying methods were optimized to produce standardized aquafaba powder. Aquafaba samples, both freeze-dried and spray-dried, were used to make egg-free, vegan mayonnaise. Mayonnaise and analog physicochemical characteristics, microstructure, and stability were tested and compared to mayonnaise prepare

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8

Kajino, Ryoko, Junko Totsuka, Hiroatsu Matsuoka, and Kenji Sasago. "Change of Egg Yolk Protein in Mayonnaise during Preservation." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 50, no. 9 (2003): 386–91. http://dx.doi.org/10.3136/nskkk.50.386.

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9

Huang, Liyan, Tong Wang, Zhaopeng Han, Yanli Meng, and Xiaoming Lu. "Effect of egg yolk freezing on properties of mayonnaise." Food Hydrocolloids 56 (May 2016): 311–17. http://dx.doi.org/10.1016/j.foodhyd.2015.12.027.

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10

HERALD, THOMAS J., MAHMOUD ABUGOUSH, and FADI ARAMOUNI. "PHYSICAL AND SENSORY PROPERTIES OF EGG YOLK AND EGG YOLK SUBSTITUTES IN A MODEL MAYONNAISE SYSTEM." Journal of Texture Studies 40, no. 6 (2009): 692–709. http://dx.doi.org/10.1111/j.1745-4603.2009.00206.x.

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