Adv Pharm Bull. 2016;6(4): 597-606. doi: 10.15171/apb.2016.074
PMID: 28101467        PMCID: PMC5241418

Research Article

Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum

Solmaz Abedinzadeh 1, Mohammadali Torbati 1 * , Sodeif Azadmard-Damirchi 2

Cited by CrossRef: 8

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2- Habashi V, Elhamirad A, Pedramnia A. Textural properties of low fat mayonnaise with whey protein concentrate and Tragacanth gum as egg and fat substitutes. 2021;9(1):19 [Crossref]
3- Öztürk M. Evaluation of quality the pumpkin, wild plum, pear, cabbage traditional homemade vinegars using the spectroscopy and rheology methods. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy. 2021;259:119896 [Crossref]
4- Rončević Z, Zahović I, Pajčin I, Grahovac M, Dodić S, Grahovac J, Dodić J. Effect of carbon sources on xanthan production by Xanthomonas spp. isolated from pepper leaves. Food & Feed Res. 2019;46(1):11 [Crossref]
5- Wang W, Hu C, Sun H, Zhao J, Xu C, Ma Y, Ma J, Jiang L, Hou J. Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures. Foods. 2022;11(15):2201 [Crossref]
6- Izadi A, Mansouripour S, Ramezan Y, Talebzadeh S. Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?. grasasaceites. 2022;73(4):e479 [Crossref]
7- Loizzo M, Sicari V, Spizzirri U, Romeo R, Tundis R, Mincione A, Nicoletta F, Restuccia D. Evaluation of Selected Quality Parameters of “Agristigna” Monovarietal Extra Virgin Olive Oil and Its Apple Vinegar-Based Dressing during Storage. Foods. 2022;11(8):1113 [Crossref]
8- Nobari Moghaddam H, Tamiji Z, Akbari Lakeh M, Khoshayand M, Haji Mahmoodi M. Multivariate analysis of food fraud: A review of NIR based instruments in tandem with chemometrics. Journal of Food Composition and Analysis. 2022;107:104343 [Crossref]