Reducing oil content of mayonnaise by using double emulsions

2017-06-23

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Reducing oil content of mayonnaise by using double emulsion
Şahin, Serpil; Şümnü, Servet Gülüm (2017-06-23)
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Short dough cookie structure, characterized by its aerated and tender texture, depends on the presence of solid fat during kneading. The objective of this study was to investigate the potential application of Candelilla wax (CDW) containing oleogels for partial replacement of the shortening in cookies. Oleogels were prepared with different amounts of CDW and blended with a commercial bakery shortening. After crystallizing the oleogel/shortening blends by using a pilot scale crystallization unit, the blends ...
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It is well known that the ensemble Kalman filter (EnKF) requires updating each ensemble member with perturbed observations in order to produce the proper analysis-error covariances. While increased accuracy in a mean square sense may be preferable in many applications, less accuracy might be preferable in other applications, especially if the variables being assimilated obey certain conservation laws. In land data assimilation, for instance, the update in soil moisture often produces a water balance residua...
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Citation Formats
S. G. Şümnü and S. Şahin, “Reducing oil content of mayonnaise by using double emulsions,” 2017, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/71801.