Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum

• Asıl Yazarlar: Solmaz Abedinzadeh (Yazar), Mohammadali Torbati (Yazar), Sodeif Azadmard-Damirchi (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: Tabriz University of Medical Sciences, 2016-12-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

Purpose: Lipid oxidation and rheological properties are the main qualitative parameters determined in food emulsions. Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in the...