Rheology Mayonnaise - Stanciu, Ioana
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The book entitled 'Rheology of Mayonnaise' is structured in three chapters. Chapter 1 focuses on mayonnaise-type food emulsions with increased biological value, covering the development of technology for obtaining such emulsions, physico-chemical quality indices, intensity of accumulation of oxidation products during the preservation process, and microstructure of these emulsions throughout preservation.Chapter 2 delves into the research of rheological characteristics of mayonnaise with different varieties of honey added. Chapter 3 explores the physicochemical, rheological, and microstructural…mehr

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Produktbeschreibung
The book entitled 'Rheology of Mayonnaise' is structured in three chapters. Chapter 1 focuses on mayonnaise-type food emulsions with increased biological value, covering the development of technology for obtaining such emulsions, physico-chemical quality indices, intensity of accumulation of oxidation products during the preservation process, and microstructure of these emulsions throughout preservation.Chapter 2 delves into the research of rheological characteristics of mayonnaise with different varieties of honey added. Chapter 3 explores the physicochemical, rheological, and microstructural properties of low-fat mayonnaise manufactured with hydrocolloids from Dioscorea rotundata as a fat substitute.
Autorenporträt
Dr. Ioana Stanciu obtained her PhD degree in Chemistry in 2008 for the study of mineral oil polymer additives. Since 2005, she has participated in numerous national and international conferences and has published papers in both national and international journals, focusing on the study of multi-grade oils, canola oils, and sunflower oil.