{"product_id":"rheology-mayonnaise-von-ioana-stanciu","title":"Rheology Mayonnaise","description":"\u003cp\u003eThe book entitled 'Rheology of Mayonnaise' is structured in three chapters. Chapter 1 focuses on mayonnaise-type food emulsions with increased biological value, covering the development of technology for obtaining such emulsions, physico-chemical quality indices, intensity of accumulation of oxidation products during the preservation process, and microstructure of these emulsions throughout preservation.Chapter 2 delves into the research of rheological characteristics of mayonnaise with different varieties of honey added. Chapter 3 explores the physicochemical, rheological, and microstructural properties of low-fat mayonnaise manufactured with hydrocolloids from Dioscorea rotundata as a fat substitute.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9786207466245\"\u003e\u003ch3\u003e\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9786207466245","offer_id":48356620927301,"sku":"9786207466245","price":43.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/e83de833-7095-4c3c-ad14-3683c3d3d872.jpg?v=1750481903","url":"https:\/\/shop.autorenwelt.de\/products\/rheology-mayonnaise-von-ioana-stanciu","provider":"Autorenwelt Shop","version":"1.0","type":"link"}