Rheology Mayonnaise

The 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.