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Effects of Salt and Mustard on Hydrolysis of Egg Yolk Protein in Mayonnaise during Preservation
mayonnaise aspartic proteinase egg yolk
2009/5/20
The effects of salt and mustard on egg yolk protein hydrolysis in mayonnaise during preservation were investigated. Both the amount of liberated tyrosine and changes in the band around 200kDa on SDS-P...
Sensory Quality of Standard and Light Mayonnaise during Storage
mayonnaise storage deterioration
2009/3/20
The effects of ingredients on the quality and stability of two kinds of mayonnaise after it has been stored in a refrigerator (5-8 °C) and at room temperature (20-25 °C) were examined in this research...