The Effect of Egg Yolk Oil on The Chemical, Physical and Sensory Properties of Mayonnaise
Egg yolk oil (EYO) is an essence of egg bioactive compounds. Extracted from egg yolk it can be used in various food products increasing their nutritional and biological value. Mayonnaise is a kind of a semi-solid oil-inwater emulsion containing 60-80% fat. Mayonnaise typically contains oil, egg yolk...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2016-06-01
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| Series: | Rural Sustainability Research |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/plua-2016-0004 |