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There are 13322 results for: content related to: Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers

  1. The rheological behaviour of low fat soy-based salad dressing

    International Journal of Food Science & Technology

    Volume 43, Issue 12, December 2008, Pages: 2204–2212, Chi Zhang, Siew Young Quek, Gloria Lam and Allan J. Easteal

    Version of Record online : 18 NOV 2008, DOI: 10.1111/j.1365-2621.2008.01852.x

  2. Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase-catalase

    Journal of Food Science

    Volume 68, Issue 4, May 2003, Pages: 1272–1275, S. Min, B.S. Mistry and H.-O. Lee

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb09638.x

  3. RHEOLOGICAL CHARACTERIZATION OF SALAD DRESSINGS 2: EFFECT OF STORAGE

    Journal of Texture Studies

    Volume 20, Issue 2, August 1989, Pages: 235–250, M.D.C. PAREDES, M. A. RAO and M. C. BOURNE

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1989.tb00436.x

  4. Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 3, February 2016, Pages: 837–847, Zhen Ma, Joyce I Boye, Kevin Swallow, Linda Malcolmson and Benjamin K Simpson

    Version of Record online : 21 APR 2015, DOI: 10.1002/jsfa.7156

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    Common Variants in the CD36 Gene Are Associated With Oral Fat Perception, Fat Preferences, and Obesity in African Americans

    Obesity

    Volume 20, Issue 5, May 2012, Pages: 1066–1073, Kathleen L. Keller, Lisa C.H. Liang, Johannah Sakimura, Daniel May, Christopher van Belle, Cameron Breen, Elissa Driggin, Beverly J. Tepper, Patricia C. Lanzano, Liyong Deng and Wendy K. Chung

    Version of Record online : 10 SEP 2012, DOI: 10.1038/oby.2011.374

  6. Detection of Mustard, Egg, Milk, and Gluten in Salad Dressing Using Enzyme-Linked Immunosorbent Assays (ELISAs)

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: T46–T50, Poi-Wah Lee, Lynn M. Niemann, Debra M. Lambrecht, Julie A. Nordlee and Steve L. Taylor

    Version of Record online : 6 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01162.x

  7. Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study

    Journal of Food Quality

    Volume 39, Issue 4, August 2016, Pages: 274–291, Zhen Ma, Joyce I. Boye and Benjamin K. Simpson

    Version of Record online : 9 FEB 2016, DOI: 10.1111/jfq.12190

  8. Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings

    European Journal of Lipid Science and Technology

    Volume 110, Issue 12, No. 12 December 2008, Pages: 1116–1126, Soo-Peng Koh, Norlelawati Arifin, Chin-Ping Tan, Mohd. Suria Affandi Yusoff, Kamariah Long, Nor Aini Idris and Oi-Ming Lai

    Version of Record online : 9 DEC 2008, DOI: 10.1002/ejlt.200800066

  9. INHIBITION OF MICROORGANISMS IN SALAD DRESSING BY SUCROSE AND METHYLGLUCOSE FATTY ACID MONOESTERS

    Journal of Food Processing and Preservation

    Volume 27, Issue 4, October 2003, Pages: 285–298, CHING-MIAO YANG, LLOYD O. LUEDECKE, BARRY G. SWANSON and P. MICHAEL DAVIDSON

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.2003.tb00518.x

  10. Ultrasonic Spectroscopy Study of Salad Dressings

    Journal of Food Science

    Volume 65, Issue 3, April 2000, Pages: 507–513, R. Chanamai, F. Alba and D.J. McClements

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb16037.x

  11. Storage Stability of Soybean Oil-Based Salad Dressings: Effects of Antioxidants and Hydrogenation

    Journal of Food Science

    Volume 51, Issue 3, May 1986, Pages: 703–708, K. WARNER, E.N. FRANKEL, J.M. SNYDER and W.L. PORTER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb13916.x

  12. Oxidative stability of camelina oil in salad dressings, mayonnaises and during frying

    International Journal of Food Science & Technology

    Volume 45, Issue 3, March 2010, Pages: 444–452, Deirdre Ní Eidhin and David O’Beirne

    Version of Record online : 10 FEB 2010, DOI: 10.1111/j.1365-2621.2009.02141.x

  13. USING NATURALLY BREWED SOY SAUCE TO REDUCE SALT IN SELECTED FOODS

    Journal of Sensory Studies

    Volume 26, Issue 6, December 2011, Pages: 429–435, FIONA XIN WEI GOH, YOICHI ITOHIYA, RYO SHIMOJO, TSUNEO SATO, KOJI HASEGAWA and LAI PENG LEONG

    Version of Record online : 8 NOV 2011, DOI: 10.1111/j.1745-459X.2011.00357.x

  14. RHEOLOGICAL CHARACTERIZATION OF SALAD DRESSINGS. 1. STEADY SHEAR, THIXOTROPY AND EFFECT OF TEMPERATURE

    Journal of Texture Studies

    Volume 19, Issue 3, December 1988, Pages: 247–258, MARIA DULCE C. PAREDES, M. A. RAO and MALCOLM C. BOURNE

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.1988.tb00940.x

  15. Changes in liking for sweet and fatty foods following weight loss in women are related to prop phenotype but not to diet

    Obesity

    Brenda Burgess, Salome P. Rao and Beverly J. Tepper

    Version of Record online : 19 JUL 2016, DOI: 10.1002/oby.21570

  16. Model salad dressing emulsion stability as affected by the type of the lupin seed protein isolate

    Journal of the Science of Food and Agriculture

    Volume 86, Issue 12, September 2006, Pages: 1932–1937, Evdoxia Papalamprou, Georgios Doxastakis and Vassilios Kiosseoglou

    Version of Record online : 10 JUL 2006, DOI: 10.1002/jsfa.2566

  17. Perioral contact urticaria from sorbic acid and benzoic acid in a salad dressing

    Contact Dermatitis

    Volume 8, Issue 1, February 1982, Pages: 1–6, O. Clemmensen and N. Hjorth

    Version of Record online : 11 APR 2006, DOI: 10.1111/j.1600-0536.1982.tb04126.x

  18. VIABILITY OF FOOD-POISONING STAPHYLOCOCCI AND SALMONELLAE IN SALAD DRESSING AND MAYONNAISE

    Journal of Food Science

    Volume 15, Issue 2, March 1950, Pages: 125–134, MARY CATHERINE WETHINGTON and F. W. FABIAN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1950.tb16458.x

  19. Reduction of Dissolved Oxygen in Model Salad Dressing by Glucose Oxidase-Catalase Dependent on pH and Temperature

    Journal of Food Science

    Volume 57, Issue 1, January 1992, Pages: 196–199, BEHROZE MISTRY and DAVID B. MIN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb05454.x

  20. Salt Reduction in Foods Using Naturally Brewed Soy Sauce

    Journal of Food Science

    Volume 74, Issue 6, August 2009, Pages: S255–S262, Stefanie Kremer, Jozina Mojet and Ryo Shimojo

    Version of Record online : 30 JUN 2009, DOI: 10.1111/j.1750-3841.2009.01232.x