Physicochemical quality of low fat mayonnaise using whey protein concentrate

Tri Umar Satriawan; Herly Evanuarini; Imam Thohari

doi:10.1051/e3sconf/202233500021

All issues

Volume 335 (2022)

E3S Web Conf., 335 (2022) 00021

References

Open Access

Issue		E3S Web Conf. Volume 335, 2022 The 2^nd International Conference on Environmentally Sustainable Animal Industry (The 2^nd ICESAI 2021)


Article Number		00021
Number of page(s)		6
DOI		https://doi.org/10.1051/e3sconf/202233500021
Published online		14 January 2022

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[1] T. J. Herald, M. Abugoush, F. Aramouni, J. Texture Stud. 40, 692–709 (2009) [Google Scholar]

[2] C. Sun, R. Liu, B. Liang, T. Wu, W. Sui, M. Zhang, Food Res Int. 108, 151–160 (2018) [Google Scholar]

[3] B. D. Ahadi, M. Y. Effendi, Jurnal Ilmu Peternakan Terapan 2, 34–38 (2019) [Google Scholar]

[4] M. M. Rusalim, T. Gusnawaty, Jurnal Sains dan Teknologi Pangan 2, 770–778 (2017) [Google Scholar]

[5] H. Evanuarini, A. Susilo, IOP Conf. Ser. Earth Environ. Sci. 478, 1–5 (2020) [Google Scholar]

[6] P. Rizkyyani, A. Khusna, M. Hilmi, M. H. Khirzin, D. Triasih, Jurnal Ilmu dan Teknologi Peternakan Tropis 7, 52–58 (2018) [Google Scholar]

[7] Badan Standarisasi Nasional, SNI 3141.1:2011, Susu Segar-Bagian 1: Sapi (Badan Standarisasi Nasional, Jakarta, Indonesia, 2011) [Google Scholar]

[8] M. Guo, G. Wang, in Whey Protein Production, Chemistry, Functionality, and Applications, edited by M. Guo (John Wiley & Sons Ltd, New Jersey, USA, 2019), pp. 1–12 [Google Scholar]

[9] Badan Standar Nasional, Standar Mutu Mayonnaise (Badan Standarisasi Nasional, Jakarta, Indonesia, 1998) [Google Scholar]

[10] Widodo, A. V. Rahmawati, R. Chulaila, I. G. S. Budisatria, Jurnal Teknologi dan Industri Pangan 13, 132–139 (2012) [Google Scholar]

[11] H. Evanuarini, D. Amertaningtyas, D. T. Utama, IOP Conf. Ser. Earth Environ. Sci 788, 1–7 (2021) [Google Scholar]

[12] K. Wynne, J. Phys. Chem. Lett. 8, 6189–6192 (2017) [Google Scholar]

[13] N. Azizah, K. Suradi, J. Gumilar, Jurnal Ilmu Ternak Universitas Padjadjaran 18, 79–85 (2018) [Google Scholar]