Cargando…

Physical properties, chemical composition, and nutritional evaluation of common salad dressings

Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common SDs on the Chinese market needs to be systematica...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yin, Mingyu, Chen, Min, Yanagisawa, Takuya, Matsuoka, Ryosuke, Xi, Yinci, Tao, Ningping, Wang, Xichang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9471001/ https://www.ncbi.nlm.nih.gov/pubmed/36118765 http://dx.doi.org/10.3389/fnut.2022.978648

Ejemplares similares

Comparison of Egg Yolk and Soybean Phospholipids on Hepatic Fatty Acid Profile and Liver Protection in Rats Fed a High-Fructose Diet
por: Yin, Mingyu, et al.
Publicado: (2021)

Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property
por: Ma, Chenchen, et al.
Publicado: (2021)

Nutrition by Design: Boosting Selenium Content and Fresh Matter Yields of Salad Greens With Preharvest Light Intensity and Selenium Applications
por: Zhu, Xudong, et al.
Publicado: (2022)

Warning about Fatty Acid Compositions in Some Iranian Mayonnaise Salad Dressings
por: Nazari, Bahar, et al.
Publicado: (2010)

The Nutritional Properties, Chemical Compositions, and Functional Characteristics of the Aerial Parts of Adonis coerulea
por: Dai, Lixia, et al.
Publicado: (2022)

Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins
por: Yang, Lili, et al.
Publicado: (2022)

Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health
por: Xia, Qiang, et al.
Publicado: (2022)

Effects of Salt and Homogenization Processing on the Gastrointestinal Fate of Micro/Nano-Sized Colloidal Particles in Bigeye Tuna (Thunnus obesusis) Head Soup: In vitro Digestion Study
por: Lin, Liu, et al.
Publicado: (2022)

Capsaicin Rich Low-Fat Salad Dressing: Improvement of Rheological and Sensory Properties and Emulsion and Oxidative Stability
por: Avci, Esra, et al.
Publicado: (2023)

Assessment of lipid composition and eicosapentaenoic acid/docosahexaenoic acid bioavailability in fish oil obtained through different enrichment methods
por: Song, Rongzhen, et al.
Publicado: (2023)

Property of Phytosterols and Development of Its Containing Mayonnaise-Type Dressing
por: Matsuoka, Ryosuke
Publicado: (2022)

Rheological and Nutritional Characterization of Sweet Corn By-Product (Cob) to Develop a Functional Ingredient Applied in Dressings
por: Castillo, Sandra, et al.
Publicado: (2021)

Nutritional, bioactive components and health properties of the milpa triad system seeds (corn, common bean and pumpkin)
por: Sánchez-Velázquez, Oscar Abel, et al.
Publicado: (2023)

Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers
por: Stoica, Florina, et al.
Publicado: (2022)

The effect of organic acids and storage temperature on lite salad dressing rheology and Zygosaccharomyces parabailii growth
por: Meldrum, Alexander D., et al.
Publicado: (2022)

Nutritional Compositions and Phytochemical Properties of the Edible Flowers from Selected Zingiberaceae Found in Thailand
por: Rachkeeree, Apinya, et al.
Publicado: (2018)

Sulforaphane salads
por: Tiwari, Ashok Kumar
Publicado: (2018)

Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage
por: Mohamad, Roiaini, et al.
Publicado: (2019)

High Value-Added Application of Two Renewable Sources as Healthy Food: The Nutritional Properties, Chemical Compositions, Antioxidant, and Antiinflammatory Activities of the Stalks of Rheum officinale Baill. and Rheum tanguticum Maxim. ex Regel
por: Dai, Li-Xia, et al.
Publicado: (2022)

Identification of nutritional composition and antioxidant activities of fruit peels as a potential source of nutraceuticals
por: Hussain, Tarique, et al.
Publicado: (2023)

Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing
por: Cui, Huanhuan, et al.
Publicado: (2021)

Stenotrophomonas maltophilia in Salad
por: Qureshi, Andleeb, et al.
Publicado: (2005)

Salad Bowl Accelerator
por: Kowalska, Magdalena, et al.
Publicado: (2014)

Establishing a Common Nutritional Vocabulary - From Food Production to Diet
por: Andrés-Hernández, Liliana, et al.
Publicado: (2022)

Nutritional and Non-nutritional Composition of Human Milk Is Modulated by Maternal, Infant, and Methodological Factors
por: Samuel, Tinu Mary, et al.
Publicado: (2020)

Wheat quality: A review on chemical composition, nutritional attributes, grain anatomy, types, classification, and function of seed storage proteins in bread making quality
por: Khalid, Anam, et al.
Publicado: (2023)

Nitrates and Glucosinolates as Strong Determinants of the Nutritional Quality in Rocket Leafy Salads
por: Cavaiuolo, Marina, et al.
Publicado: (2014)

Similarities and differences in the nutritional composition of nuts and seeds in Serbia
por: Dodevska, Margarita, et al.
Publicado: (2022)

Editorial: Importance of body composition analysis in clinical nutrition
por: Bazzocchi, Alberto, et al.
Publicado: (2023)

Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate–chitosan complexes
por: Ge, Ruihong, et al.
Publicado: (2022)

Quality evaluation of citrus varieties based on phytochemical profiles and nutritional properties
por: Guo, Huan, et al.
Publicado: (2023)

Chemical composition and anti-cholesterol activity of tea (Camellia sinensis) flowers from albino cultivars
por: Gao, Ying, et al.
Publicado: (2023)

Effects of the Baking Process on the Chemical Composition, Sensory Quality, and Bioactivity of Tieguanyin Oolong Tea
por: Gao, Ying, et al.
Publicado: (2022)

Argan Oil: Chemical Composition, Extraction Process, and Quality Control
por: Gharby, Said, et al.
Publicado: (2022)

Editorial: Nutritional quality and nutraceutical properties of Brassicaceae (Cruciferae)
por: Bell, Luke, et al.
Publicado: (2023)

Helicobacter pylori in Vegetables and Salads: Genotyping and Antimicrobial Resistance Properties
por: Yahaghi, Emad, et al.
Publicado: (2014)

Effect of Home Enteral Nutrition on Nutritional Status, Body Composition and Quality of Life in Patients With Malnourished Intestinal Failure
por: Gao, Xuejin, et al.
Publicado: (2021)

Chemical and nutritional characteristics, and microbial degradation of rapeseed meal recalcitrant carbohydrates: A review
por: Long, Cheng, et al.
Publicado: (2022)

Anti-listerial properties of chemical constituents of Eruca sativa (rocket salad): From industrial observation to in vitro activity
por: Fagerlund, Annette, et al.
Publicado: (2021)

Dietary Nutrition and Gut Microbiota Composition in Patients With Hypertensive Disorders of Pregnancy
por: Yu, Jinran, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_r5rve36s9u7svof52r07vjku7u