EVALUATION OF THE EFFECT OF NANOFIBER CELLULOSE AND CARBOXY METHYL CELLULOSE ON RHEOLOGICAL PROPERTIES AND PARTICLE SIZE OF LOW-FAT MAYONNAISE

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GOLCHOOBI L.; ALIMI M.; YOUSEFI H.

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ISSN: 2588-4824

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:4 (43) Page(s): 446-457

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Title

EVALUATION OF THE EFFECT OF NANOFIBER CELLULOSE AND CARBOXY METHYL CELLULOSE ON RHEOLOGICAL PROPERTIES AND PARTICLE SIZE OF LOW-FAT MAYONNAISE

Author(s)

GOLCHOOBI L. | ALIMI M. | YOUSEFI H. | Issue Writer Certificate

Keywords

NANOFIBER CELLULOSEQ1

CARBOXY METHYL CELLULOSEQ2

LOW-FAT MAYONNAISEQ1

RHEOLOGICAL PROPERTIESQ2

PARTICLE SIZEQ2

Abstract

Introduction: Mayonnaise, a semisolid oil in water emulsion containing vegetable oil, vinegar, egg yolk and optional ingredients such as salt, sugar and mustard, is a conventional old condiment containing high fat ingredient (minimum of 65%). The need to reduce the amount of saturated fat in diets, has led to the development of alternative processes to produce law fat mayonnaise. Cellulose and its physically-treated derivatives i.e. microcrystalline cellulose (MCC) and microfibrillated cellulose (MFC) lately investigated as NFC is one of the conventional fat replacers used in low-fat products formulation such as mayonnaise. …

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APA: Copy

GOLCHOOBI, L., ALIMI, M., & YOUSEFI, H.. (2017). EVALUATION OF THE EFFECT OF NANOFIBER CELLULOSE AND CARBOXY METHYL CELLULOSE ON RHEOLOGICAL PROPERTIES AND PARTICLE SIZE OF LOW-FAT MAYONNAISE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(4 (43)), 446-457. SID. https://sid.ir/paper/143593/en

Vancouver: Copy

GOLCHOOBI L., ALIMI M., YOUSEFI H.. EVALUATION OF THE EFFECT OF NANOFIBER CELLULOSE AND CARBOXY METHYL CELLULOSE ON RHEOLOGICAL PROPERTIES AND PARTICLE SIZE OF LOW-FAT MAYONNAISE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(4 (43)):446-457. Available from: https://sid.ir/paper/143593/en

IEEE: Copy

L. GOLCHOOBI, M. ALIMI, and H. YOUSEFI, “EVALUATION OF THE EFFECT OF NANOFIBER CELLULOSE AND CARBOXY METHYL CELLULOSE ON RHEOLOGICAL PROPERTIES AND PARTICLE SIZE OF LOW-FAT MAYONNAISE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 4 (43), pp. 446–457, 2017, [Online]. Available: https://sid.ir/paper/143593/en

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