Abstract:Determination of food products rheological properties is becoming more and more important for assessing raw materials and finished products quality, as well as for predicting a semi-finished product behavior during processing. The influence of honey variety, rotor speed and homogenization time on mayonnaise rheological properties were studied in this work. The following honey varieties were used: acacia, linden, forest, spring. Refined sunflower oil was used to make mayonnaise. The mechanical process of mayonn… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.