Lipid Composition of Mayonnaise

The mayonnaise droplet.

Microbiological spoilage of mayonnaise and salad dressings.

Saccharomyces bailii was isolated from two-thirds of the spoiled mayonnaise and salad dressing samples examined. Most of the rest were spoiled by Lactobacillus fructivorans. However, one sample contained large numbers of both S. bailii and L. plantarum. Two of the spoiled samples also contained small numbers of bacilli. Bacillus subtilis, B. pumilis, B. polymyxa, B. megaterium, and B. lichenifo...

Determination of the Rheological Properties of Mayonnaise

The instrument for determination the texture with air puff’s Foodtexture Puff Device (FPD) is a new device that yields contactless, fast, easy and non-destructive rheological measurements of food products. The instrument applies a controlled air pulse to the surface of a food product, while a laser distance sensor measures the deformation. This approach can be considered as an alternative metho...

Lipid composition, physical state, and lipid peroxidation of tumor membranes.

Studies were carried out on microsomes isolated from the highly differentiated (slow-growing) Morris hepatoma 9618A, on microsomes and plasma membranes from the poorly differentiated (fast-growing) Morris hepatoma 3924A, and rat liver used as control. The lipid composition (phospholipid and cholesterol content, degree of fatty acid unsaturation) and peroxidation of such membranes has been corre...

Composition Fluctuations in Lipid Bilayers.

Cell membranes contain multiple lipid and protein components having heterogeneous in-plane (lateral) distribution. Nanoscale rafts are believed to play an important functional role, but their phase state-domains of coexisting phases or composition fluctuations-is unknown. As a step toward understanding lateral organization of cell membranes, we investigate the difference between nanoscale domai...