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This document discusses a study examining the physical and structural properties of mayonnaise made with extra virgin olive oils compared to other vegetable oils. The study found that mayonnaise made with extra virgin olive oil showed lower dispersion, a more coarse and irregular structure, and lower consistency and firmness compared to sunflower or peanut oils. Rheological measurements also showed that elastic and viscous modulus were inversely related to the polyphenolic content of the oils.
- Author
- johamaldonadob
- Language
- EN