Improving The Physical Stability Of Virgin Olive Oil Mayonnaise
Mayonnaise is a popular solid like sauce obtained typically from the ingredients; vegetable oil, vinegar, egg yolk, and salt. For mayonnaise production, vegetable oils with low costs are preferred. Extra virgin olive oil (EVOO), despite its high cost, is unique in that it has some very exceptional n...
Saved in:
Main Authors: | Melis Coskun, Sinem Argun, Emrah Kırtıl |
---|---|
Format: | Article |
Language: | English |
Published: |
Çanakkale Onsekiz Mart University
2022-12-01
|
Series: | Journal of Advanced Research in Natural and Applied Sciences |
Subjects: | |
Online Access: | https://dergipark.org.tr/en/download/article-file/2350752 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Properties and Storage Stability of O/W Emulsion Replaced with Medium-Chain Fatty Acid Oil
by: Kupongsak Sasikan, et al.
Published: (2017-06-01) -
Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes
by: Vassilios Raikos, et al.
Published: (2016-12-01) -
Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations
by: Sinem Argun, et al.
Published: (2023-03-01) -
Chemical Composition of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin
by: Hédia Manai-Djebali, et al.
Published: (2023-11-01) -
Health Benefits of Olive Oil and Olive Extracts
by: Wendy J. Dahl, et al.
Published: (2016-06-01)