BF, Dept. of Food Science and Technology, Lj. (BFZIV)
-
Physico-chemical parameters of fresh standard and light mayonnaise [Elektronski vir]Rakić, Violeta ...Mayonnaise is an oil-in-water (O/W) emulsion and is widely consumed as a traditional seasoning due to its creamy mouthfeel and special flavor. The standard mayonnaise contains 65%–80% fat, which ... contributes to its texture, appearance, flavor, and shelf life. However, demand for low-fat mayonnaise has been rising. To produce light mayonnaise, fat from the basic formula for the preparation of mayonnaise shall be replaced by other ingredients while preserving its viscosity, texture, mouth feeling, taste and flavour to a highest possible degree. The sensory and physiochemical properties of mayonnaise are significantly affected by the elimination of fat. The objective of this study was to investigate the relationship between the type of mayonnaise and physico-chemicalparameters -pH value, acid valueand water activity. The experiment is based on analysis of mayonnaise of three Serbian manufacturers, standard and light mayonnaise for each of them. The samples of the fresh mayonnaise coming from the same manufacturer and of different mayonnaise type (standard and light) did not differ in terms of their pH values. Each manufacturerhad specific pH value of mayonnaise. Type of mayonnaise had a very high impact on acid values and water activities. Acid values of fresh light mayonnaises were higher than of standard oneregardless of the manufacturer. Fresh standard mayonnaises from all three manufacturers had similar water activities. The same was true for light mayonnaise. Fresh light mayonnaise had higher values of water activity compared to standard mayonnaise regardless of the manufacturer.Source: Journal of agricultural, food and environmental sciences [Elektronski vir] : international scientific journal. - ISSN 2545-4315 (Vol. 76, no. 7, 2022, Str. 41-46)Type of material - e-articlePublish date - 2022Language - englishCOBISS.SI-ID - 164788227
Author
Rakić, Violeta |
Miljković, Vojkan |
Miljković, Milena |
Poklar Ulrih, Nataša |
Stančić, Nemanja
Topics
majoneza |
fizikalnokemijske lastnosti |
pH vrednost |
kislinsko število |
aktivnost vode |
mayonnaise |
pH value |
acid value |
water activity
![loading ... loading ...](themes/default/img/ajax-loading.gif)
Shelf entry
Permalink
- URL:
Impact factor
Access to the JCR database is permitted only to users from Slovenia. Your current IP address is not on the list of IP addresses with access permission, and authentication with the relevant AAI accout is required.
Year | Impact factor | Edition | Category | Classification | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Select the library membership card:
If the library membership card is not in the list,
add a new one.
DRS, in which the journal is indexed
Database name | Field | Year |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
---|---|
Rakić, Violeta | ![]() |
Miljković, Vojkan | ![]() |
Miljković, Milena | ![]() |
Poklar Ulrih, Nataša | 10873 |
Stančić, Nemanja | ![]() |
Source: Personal bibliographies
and: SICRIS
Select pickup location:
Material pickup by post
Delivery address:
Address is missing from the member's data.
The address retrieval service is currently unavailable, please try again.
By clicking the "OK" button, you will confirm the pickup location selected above and complete the reservation process.
By clicking the "OK" button, you will confirm the above pickup location and delivery address, and complete the reservation process.
By clicking the "OK" button, you will confirm the address selected above and complete the reservation process.
Notification
Automatic login and reservation service currently not available. You can reserve the material on the Biblos portal or try again here later.
Subject headings in COBISS General List of Subject Headings
Select pickup location
The material from the parent unit is free. If the material is delivered to the pickup location from another unit, the library may charge you for this service.
Pickup location | Material status | Reservation |
---|
Reservation in progress
Please wait a moment.
Reservation was successful.
Reservation failed.
Reservation...
Membership card:
Pickup location:
Izposojeno gradivo lahko vrnete tudi v nabiralnik pred knjižnico.