An investigation was conducted to determine the vehicle of infection of an outbreak of food poisoning in a large metropolitan building early in 1988. A questionnaire was distributed to 700 people who had eaten in the building during the week of the outbreak, and attack rates for specific food were calculated. Food and stool samples, environmental samples, and eggs and environmental swabs from t...

Mayonnaise is an oil in water emulsion and egg components are its emulsifier. In this research application of soy milk to stabilize mayonnaise was studied. Egg was replaced with full fat soy flour-prepared soy milk at levels of 25, 50, 75, and 100 % and microstructure, stability, color, viscosity and sensory analysis were performed and results were compared with those of control samples contain...

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...

the aim of this research was to survey of using soy protein isolates and tragacanth gum as egg substitutes in mayonnaise formulation. the mayonnaise prepared with difierent compositions of soy protein isolate, egg, and tragacanth by applying the optimal mixture design method and effect of this substitution on its stability, heat stability, viscosity, texture, physicochemical and sensory charact...

Recently, there has been a growing trend to replace animal ingredients used in food with plant-based alternatives for health, environment, and welfare. In this study, chickpea aquafaba was as emulsifier mayonnaise, the effect of ultrasound on mayonnaise investigated. Aquafaba [1:2 (w/w)] treated by 40 kHz 200 W 0, 30, 60, 90 min. The emulsion property quality ultrasonic treatment time (UTT) (UT...

In this study, avocado pulp and oil were added to mayonnaise type-dressing produce a healthy microbiologically safe product with improved sensory properties. First, was obtained by solvent-free ultrasonic-assisted extraction centrifugation. The formulated then treated ultrasound. Chemical qualities determined in the oil. Microbiological quality, color analysis carried out along storage period u...

thymus vulgaris is a plant from lamiasceae family. the antimicrobial activities of t. vulgaris essential oil and extract depend on the phenolic compounds like carvacrol, thymol, γ-terpinene and p-cymene, which are reported to have antibacterial properties. in this research the antimicrobial effect of different concentration (0, 0.1, 0.2, 0.4%)of thymus vulgaris extract was studied on salmonella...