Abstract Currently, there is a growing interest in valorizing agro-food byproducts having interesting bioactives with functional and health properties. This paper deals the use of apple pomace (AP), most abundant by-product juice industry, to formulate novel value-added mayonnaise (AP mayo). The effect AP on chemical rheological characteristics, microbiological quality, sensory attributes new p...

The features of the fatty acid composition oils and mayonnaise samples prepared on basis sunflower, linseed hemp were determined by method gas-liquid chromatography. ratio between content PUFAs ω-9/ω-6/ω-3 families in investigated sunflower oil was established, which 177 : 553 1. This is caused high linoleic oleic acids low α-linolenic (ω-3 ) oil. In studied oil, 52 %, (ω-9) (ω-6) 22.3 16.2 res...

To bridge the data gap on food poisoning caused by coagulase-positive staphylococci (CoPS), especially related to mayonnaise sauce served at Algerian pizzerias, this study aimed assess concentration of CoPS in and probability exceeding a critical ≥ 5 log CFU/g. The city Ain Témouchent West Algeria was taken as case study. A probabilistic assessment model built, taking into account initial conta...