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There are 7623 results for: content related to: Combined effect of cheese characteristics and food oral processing on in vivo aroma release

  1. Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing and in vivo aroma release

    Flavour and Fragrance Journal

    Volume 29, Issue 2, March 2014, Pages: 95–106, Lauriane Boisard, Carole Tournier, Etienne Sémon, Elodie Noirot, Elisabeth Guichard and Christian Salles

    Article first published online : 30 SEP 2013, DOI: 10.1002/ffj.3184

  2. Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review.

    Flavour and Fragrance Journal

    Volume 26, Issue 3, May 2011, Pages: 141–152, Isabelle Gierczynski, Elisabeth Guichard and Helene Laboure

    Article first published online : 7 MAR 2011, DOI: 10.1002/ffj.2036

  3. CONSEQUENCES OF INDIVIDUAL CHEWING STRATEGIES ON BOLUS RHEOLOGICAL PROPERTIES AT THE SWALLOWING THRESHOLD

    Journal of Texture Studies

    Volume 43, Issue 4, August 2012, Pages: 309–318, CLAUDE YVEN, JEREMY PATARIN, ALBERT MAGNIN, HELENE LABOURÉ, MARIE REPOUX, ELISABETH GUICHARD and GILLES FERON

    Article first published online : 28 MAY 2012, DOI: 10.1111/j.1745-4603.2011.00340.x

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    Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

    Comprehensive Reviews in Food Science and Food Safety

    Volume 8, Issue 3, July 2009, Pages: 252–268, Mark E. Johnson, Rohit Kapoor, Donald J. McMahon, David R. McCoy and Raj G. Narasimmon

    Article first published online : 8 JUN 2009, DOI: 10.1111/j.1541-4337.2009.00080.x

  5. Use of Taiwanese Ropy Fermented Milk (TRFM) and Lactococcus lactis subsp. cremoris Isolated from TRFM in Manufacturing of Functional Low-Fat Cheeses

    Journal of Food Science

    Volume 76, Issue 7, September 2011, Pages: M504–M510, Ming-Lun Chiang, Hsi-Chia Chen, Sheng-Yao Wang, Yueh-Ling Hsieh and Ming-Ju Chen

    Article first published online : 20 SEP 2011, DOI: 10.1111/j.1750-3841.2011.02320.x

  6. CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE

    Journal of Sensory Studies

    Volume 24, Issue 6, December 2009, Pages: 902–921, JESSICA L. CHILDS and MARYANNE DRAKE

    Article first published online : 2 NOV 2009, DOI: 10.1111/j.1745-459X.2009.00243.x

  7. The technology of low-fat cheese manufacture

    International Journal of Dairy Technology

    Volume 57, Issue 4, November 2004, Pages: 199–207, JEAN M BANKS

    Article first published online : 26 OCT 2004, DOI: 10.1111/j.1471-0307.2004.00136.x

  8. Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 999–1008, A. Półtorak, J. Wyrwisz, M. Moczkowska, M. Marcinkowska-Lesiak, A. Stelmasiak, U. Ulanicka, M. Zalewska, A. Wierzbicka and Da-Wen Sun

    Article first published online : 5 DEC 2014, DOI: 10.1111/ijfs.12707

  9. EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

    Journal of Texture Studies

    Volume 43, Issue 4, August 2012, Pages: 257–267, ESRA ÇAKIR, HICRAN KOÇ, CHRISTOPHER J. VINYARD, GREGORY ESSICK, CHRISTOPHER R. DAUBERT, MARYANNE DRAKE and E. ALLEN FOEGEDING

    Article first published online : 28 NOV 2011, DOI: 10.1111/j.1745-4603.2011.00335.x

  10. Influence of exopolysaccharide-producing cultures on the volatile profile and sensory quality of low-fat Tulum cheese during ripening

    International Journal of Dairy Technology

    Volume 67, Issue 2, May 2014, Pages: 265–276, Aylin C Oluk, Mehmet Guven and Ali Adnan Hayaloglu

    Article first published online : 17 MAR 2014, DOI: 10.1111/1471-0307.12118

  11. Physicochemical properties of low-fat soft cheese Turkish Beyaz made with bacterial cellulose as fat mimetic

    International Journal of Dairy Technology

    Volume 64, Issue 4, November 2011, Pages: 502–508, AYNUR G KARAHAN, ARZU KART, AYLIN AKOĞLU and M LüTFü ÇAKMAKÇı

    Article first published online : 21 AUG 2011, DOI: 10.1111/j.1471-0307.2011.00718.x

  12. Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 435–443, Aylin C. Oluk, Mehmet Güven and Ali A. Hayaloglu

    Article first published online : 3 SEP 2013, DOI: 10.1111/ijfs.12320

  13. Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content

    International Journal of Dairy Technology

    Volume 60, Issue 2, May 2007, Pages: 81–88, K N KILCAWLEY, P B O'CONNELL, D K HICKEY, E M SHEEHAN, T P BERESFORD and P L H MCSWEENEY

    Article first published online : 13 APR 2007, DOI: 10.1111/j.1471-0307.2007.00299.x

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    Influence of fat replacers on the chemical, textural and sensory properties of low-fat Beyaz pickled cheese produced from ewe's milk

    International Journal of Dairy Technology

    Volume 68, Issue 1, February 2015, Pages: 127–134, Musa Serdar Akin and Zuhal Kirmaci

    Article first published online : 27 AUG 2014, DOI: 10.1111/1471-0307.12164

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    Review Article: Sensory Characteristics of Probiotic Cheese

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 5, September 2012, Pages: 437–452, R. Karimi, S. Sohrabvandi and A. M. Mortazavian

    Article first published online : 24 AUG 2012, DOI: 10.1111/j.1541-4337.2012.00194.x

  16. EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS

    Journal of Sensory Studies

    Volume 26, Issue 4, August 2011, Pages: 278–290, M.K. KIM, S.L. DRAKE and M.A. DRAKE

    Article first published online : 6 JUL 2011, DOI: 10.1111/j.1745-459X.2011.00343.x

  17. Effect of inulin addition on the sensorial properties of reduced-fat fresh cheese

    International Journal of Dairy Technology

    Volume 66, Issue 4, November 2013, Pages: 478–483, Bibiana Juan, Anna Zamora, Felix Quintana, Buenaventura Guamis and Antonio J Trujillo

    Article first published online : 17 APR 2013, DOI: 10.1111/1471-0307.12057

  18. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria

    Journal of Applied Microbiology

    Volume 116, Issue 6, June 2014, Pages: 1642–1656, B. Ganesan, B.C. Weimer, J. Pinzon, N. Dao Kong, G. Rompato, C. Brothersen and D.J. McMahon

    Article first published online : 17 MAR 2014, DOI: 10.1111/jam.12482

  19. Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory

    Journal of the Science of Food and Agriculture

    Volume 85, Issue 10, 15 August 2005, Pages: 1660–1671, Luis Barron JR, Yolanda Redondo, Mikel Aramburu, Francisco J Pérez-Elortondo, Marta Albisu, Ana I Nájera and Mertxe de Renobales

    Article first published online : 31 MAR 2005, DOI: 10.1002/jsfa.2175

  20. SENSORY CHARACTERISTICS OF EZINE CHEESE

    Journal of Sensory Studies

    Volume 22, Issue 1, February 2007, Pages: 49–65, YONCA KARAGUL-YUCEER, MUGE ISLETEN and CIGDEM UYSAL-PALA

    Article first published online : 19 JAN 2007, DOI: 10.1111/j.1745-459X.2007.00094.x