EJPAU 2009. Bortnowska G. , Tokarczyk G. COMPARISON OF THE PHYSICAL AND SENSORY PROPERTIES OF MODEL LOW-FAT MAYONNAISES DEPENDING ON EMULSIFIER TYPE AND XANTHAN GUM CONCENTRATION

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2009
Volume 12
Issue 3/volume12

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Bortnowska G. , Tokarczyk G. 2009. COMPARISON OF THE PHYSICAL AND SENSORY PROPERTIES OF MODEL LOW-FAT MAYONNAISES DEPENDING ON EMULSIFIER TYPE AND XANTHAN GUM CONCENTRATION, EJPAU 12(3/volume12), #11.
Available Online: http://www.ejpau.media.pl/volume12/issue3/volume12/art-11.html

COMPARISON OF THE PHYSICAL AND SENSORY PROPERTIES OF MODEL LOW-FAT MAYONNAISES DEPENDING ON EMULSIFIER TYPE AND XANTHAN GUM CONCENTRATION

Grażyna Bortnowska¹, Grzegorz Tokarczyk²
¹ Department of Food Technology, West Pomeranian University of Technology, Szczecin, Poland
² Food Technology Department, West Pomeranian University of Technology, Szczecin, Poland

ABSTRACT

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Key words: ow-fat mayonnaise, stability, odour intensity, colour, modified maize starch, dried egg yolk, native egg yolk. Error: articles/volume12/issue3/volume12/art-11.html is not uploaded to the server

Grażyna Bortnowska
Department of Food Technology,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: (091) 449 65 26
email: Grazyna.Bortnowska@zut.edu.pl

Grzegorz Tokarczyk
Food Technology Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.