Rheological Properties of Mayonnaise with Non-Traditional Ingredients

Rheological Properties of Mayonnaise with Non-Traditional Ingredients

Rheological measurements are used in the food industry to determine physical characteristics of raw materials, as well as semi-finished and finished products. We aimed to study the effects of ingredients and homogenization parameters on the rheological properties of mayonnaise prepared with pumpkin...

Full description

Bibliographic Details
Main Authors: Sergey A. Bredikhin, Alexander N. Martekha, Vladimir N. Andreev, Yuliya E. Kaverina, Igor A. Korotkiy
Format: Article
Language:Russian
Published: Kemerovo State University 2022-12-01
Series:Техника и технология пищевых производств
Subjects:
mayonnaise
rheological properties
homogenization
honey
vegetable oil
carbohydrates
Online Access:https://fptt.ru/en/issues/21089/21058/

Internet

https://fptt.ru/en/issues/21089/21058/

Similar Items