Mayonnaise quality expertise

The Quality of Expertise

Policy-makers and managers often turn to experts when in need of information: because they are more informed than others of the content and quality of current and past research, they should provide the best advice. I show, however, that we should expect experts to be systematically biased, potentially to the point that they are less reliable sources of information than non-experts. This is beca...

The mayonnaise droplet.

High Quality Expertise Evidence for Expert Search

In an Enterprise setting, an expert search system can assist users with their “expertise need” by suggesting people with relevant expertise to the topic of interest. These systems typically work by associating documentary evidence of expertise to each candidate expert, and then ranking the candidates by the extent to which the documents in their profile are about the query. There are three impo...

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...

The Effect of Corn Oil on the Quality Characteristics of Mayonnaise

Abstract Mayonnaise is semi-solid stable emulsion of vegetable oil, egg yolk or whole egg, vinegar or lemon juice, salt seasonings and sugars and dextrose. Oil is used in mayonnaise as energy source and for smooth texture. Mayonnaise was prepared by using different concentrations of corn oil (235 ml, 240ml, 245 ml, 250 ml and 255 ml).Firstly all the ingredients were weighed by using the electri...