Sauces and dressings: a review of properties and applications. (Q37084661)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18274965%20AND%20SRC:MED&resulttype=core&format=json

2 January 2020

title

Sauces and dressings: a review of properties and applications (English)

1 reference

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2 January 2020

1

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2 January 2020

Stanislaw Kowalski

series ordinal

4

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2 January 2020

author name string

Neela Badrie

series ordinal

2

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2 January 2020

Anil K Deisingh

series ordinal

3

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2 January 2020

publication date

1 January 2008

1 reference

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Critical Reviews in Food Science and Nutrition

2 January 2020

published in

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2 January 2020

volume

48

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2 January 2020

issue

1

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2 January 2020

page(s)

50-77

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Sensitive method for the determination of 1,3-dichloropropan-2-ol and 3-chloropropane-1,2-diol in soy sauce by capillary gas chromatography with mass spectrometric detection

2 January 2020

cites work

1 reference

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Development of a fast analytical method for the determination of sudan dyes in chili- and curry-containing foodstuffs by high-performance liquid chromatography-photodiode array detection

21 January 2018

1 reference

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Isolation and identification of O-beta-D-fructofuranosyl-(2-->1)-O-beta-D-fructofuranosyl-(2-->1)-D-fru ctose, a product of the enzymic hydrolysis of the inulin from Cichorium intybus

21 January 2018

1 reference

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Time-dependent polymerization of beta-lactoglobulin through disulphide bonds at the oil-water interface in emulsions

21 January 2018

1 reference

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Faecal contamination and enterotoxigenic Escherichia coli in street-vended chili sauces in Mexico and its public health relevance.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390601079934

Identification of distinctive volatile compounds in fish sauce

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390601079934

Optimisation of the formulation and of the technological process of egg-based products for the prevention of Salmonella enteritidis survival and growth.

21 January 2018

1 reference

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Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels.

21 January 2018

1 reference

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Determination of 1,3-dichloropropanol in soy and related sauces by using gas chromatography/mass spectrometry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390601079934

Sensory and chemical changes in tomato sauces during storage

21 January 2018

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Use of starch/xanthan gum combinations as thickeners of cocoa syrups

21 January 2018

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Lactic acid bacteria isolated from soy sauce mash in Thailand

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408390601079934

Rheological Characterization of Low-calorie Milk-based Salad Dressings

21 January 2018

1 reference

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Chemical, microbiological and sensory changes associated with fish sauce processing

21 January 2018

1 reference

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