Sikora Marek, Badrie Neela, Deisingh Anil K, Kowalski Stanislaw
University of Agriculture, Krakow, Poland.
Crit Rev Food Sci Nutr. 2008 Jan;48(1):50-77. doi: 10.1080/10408390601079934.
This comprehensive review of sauces and salad dressings covers the literature over the last decade with respect to physical and chemical properties and the applications of these products. As such, texturizing and structural systems (especially hydrocolloids) are described in detail and the application of polysaccharide thickeners as texture providers is described. Microbiological aspects of sauces are covered with relevant sections discussing the factors affecting microbiological activity and microbial spoilage and/or enhancement of a range of sauces. In addition, the use of carbohydrates and proteins as emulsifiers in many sauces is described. Quality aspects are given prominence in this review with sections being devoted to rheological and textural properties, chromatographic approaches and sensory aspects. Healthy sauces such as those having low sodium, reduced fat and cholesterol or containing inulin or microcrystalline cellulose are reviewed. Finally, for various sections the trends of the main findings as well as suggestions for future research are presented.
这篇关于调味汁和沙拉酱的全面综述涵盖了过去十年中有关这些产品的物理和化学性质及应用的文献。因此，详细描述了质构化和结构体系（尤其是水胶体），并阐述了多糖增稠剂作为质构提供者的应用。调味汁的微生物学方面在相关章节中有所涉及，讨论了影响微生物活性以及一系列调味汁微生物腐败和/或增强的因素。此外，还描述了碳水化合物和蛋白质在许多调味汁中作为乳化剂的用途。本综述突出了质量方面，专门设置了章节讨论流变学和质地特性、色谱分析方法以及感官方面。对低钠、低脂、低胆固醇或含有菊粉或微晶纤维素等健康调味汁进行了综述。最后，针对各个章节呈现了主要研究结果的趋势以及对未来研究的建议。
