Effect Of Humectants And Zygosaccharomyces Bailii Inoculation On The Physical Stability Of Oil-In-Water Emulsions Modeling Salad Dressings.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12040
Abstract: BACKGROUND Salad dressings formulation includes a pH within 3.2-4.1, salt and other solutes to depress water activity. The interaction between hydrocolloids and other components, such as humectants determines their physical and microbiological stability. To our… read more here.
Keywords: oil water; water; salad dressings; stability ... See more keywords
Homemade Modification of Salad Dressings to Reduce Their Erosive Potential.
Sign Up to like & getrecommendations! Published in 2021 at "Oral health & preventive dentistry"
DOI: 10.3290/j.ohpd.b1993933
Abstract: PURPOSE To investigate the possibility of reducing the erosive potential of salad dressings by adding yoghurt. MATERIALS AND METHODS Two hundred enamel samples from bovine teeth were allocated to 20 groups (n = 10). Three… read more here.
Keywords: erosive potential; salad dressings; yoghurt; calcium ... See more keywords
Physical properties, chemical composition, and nutritional evaluation of common salad dressings
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DOI: 10.3389/fnut.2022.978648
Abstract: Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional… read more here.
Keywords: chemical composition; composition nutritional; properties chemical; composition ... See more keywords