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There are 9124 results for: content related to: Ultrasonic Velocity in Cheddar Cheese as Affected by Temperature

  1. You have free access to this content
    Flavor of Cheddar Cheese: A Chemical and Sensory Perspective

    Comprehensive Reviews in Food Science and Food Safety

    Volume 2, Issue 4, October 2003, Pages: 166–189, T.K. Singh, M.A. Drake and K.R. Cadwallader

    Version of Record online : 20 NOV 2006, DOI: 10.1111/j.1541-4337.2003.tb00021.x

  2. Optimization of Cheddar Cheese Taste in Model Cheese Systems

    Journal of Food Science

    Volume 69, Issue 6, August 2004, Pages: S229–S236, B. Yang and Z. Vickers

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb11010.x

  3. Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States

    Journal of Food Science

    Volume 74, Issue 6, August 2009, Pages: S276–S285, S.L. Drake, K. Lopetcharat, S. Clark, H.S. Kwak, S.Y. Lee and M.A. Drake

    Version of Record online : 15 JUN 2009, DOI: 10.1111/j.1750-3841.2009.01219.x

  4. Process Design Involving Ultrasound

    Handbook of Food Process Design

    Jordi Salazar, Antoni Turó, Juan A. Chávez, Miguel J. García-Hernández, Pages: 1107–1165, 2012

    Published Online : 21 MAR 2012, DOI: 10.1002/9781444398274.ch38

  5. PREDICTION OF INSTRUMENTAL AND SENSORY TEXTURAL CHARACTERISTICS OF MAHON CHEESE FROM ULTRASONIC MEASUREMENTS

    Journal of Texture Studies

    Volume 31, Issue 6, December 2000, Pages: 631–643, JOSE BENEDITO, JUAN A. CÁRCEL, REMEDIOS GONZALEZ and NIEVES SANJUÁN

    Version of Record online : 30 JAN 2007, DOI: 10.1111/j.1745-4603.2000.tb01025.x

  6. Consumer Preferences for Mild Cheddar Cheese Flavors

    Journal of Food Science

    Volume 73, Issue 9, November/December 2008, Pages: S449–S455, S.L. Drake, P.D. Gerard and M.A. Drake

    Version of Record online : 17 OCT 2008, DOI: 10.1111/j.1750-3841.2008.00960.x

  7. Impact of Autolytic and Proteolytic Lactobacilli and Nisin-Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese

    Journal of Food Science

    Volume 69, Issue 1, January 2004, Pages: FCT24–FCT32, L. SALLAMI, E. E. KHEADR, I. FLISS and J. C. VUILLEMARD

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2004.tb17851.x

  8. Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese

    Technology of Cheesemaking, Second Edition

    T. P. Guinee, D. J. O'Callaghan, Pages: 260–329, 2010

    Published Online : 11 MAY 2010, DOI: 10.1002/9781444323740.ch8

  9. Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar

    Journal of Food Science

    Volume 70, Issue 4, May 2005, Pages: S286–S293, Jazmin Serrano, Gonzalo Velazquez, Kannapon Lopetcharat, Jose A. Ramirez and J. Antonio Torres

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb07204.x

  10. THE RELATIONSHIP BETWEEN CONSUMER ACCEPTABILITY AND DESCRIPTIVE SENSORY ATTRIBUTES IN CHEDDAR CHEESE

    Journal of Sensory Studies

    Volume 21, Issue 1, February 2006, Pages: 112–127, E.L. CASPIA, P.C. COGGINS, M.W. SCHILLING, Y. YOON and C.H. WHITE

    Version of Record online : 10 FEB 2006, DOI: 10.1111/j.1745-459X.2006.00054.x

  11. Ultrasonic Spectroscopy Study of Salad Dressings

    Journal of Food Science

    Volume 65, Issue 3, April 2000, Pages: 507–513, R. Chanamai, F. Alba and D.J. McClements

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb16037.x

  12. You have free access to this content
    High Hydrostatic Pressure Processing of Cheese

    Comprehensive Reviews in Food Science and Food Safety

    Volume 11, Issue 4, July 2012, Pages: 399–416, Yamile Martínez-Rodríguez, Carlos Acosta-Muñiz, Guadalupe I. Olivas, José Guerrero-Beltrán, Dolores Rodrigo-Aliaga and David R. Sepúlveda

    Version of Record online : 12 JUN 2012, DOI: 10.1111/j.1541-4337.2012.00192.x

  13. Effect of Low-Melting Fractions of Milk Fat on Lipolysis of Cheddar Cheese

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2516–2522, Shakeel Ahmad, Muhammad Nadeem, Muhammad Ayaz and Muhammad Hayat Jaspal

    Version of Record online : 29 APR 2015, DOI: 10.1111/jfpp.12501

  14. Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatography–olfactometry

    Flavour and Fragrance Journal

    Volume 16, Issue 6, November/December 2001, Pages: 425–434, P. J. O'Riordan and C. M. Delahunty

    Version of Record online : 28 AUG 2001, DOI: 10.1002/ffj.1034

  15. Development of a Descriptive Language for Cheddar Cheese

    Journal of Food Science

    Volume 66, Issue 9, November 2001, Pages: 1422–1427, M.A. Drake, S.C. Mcingvale, P.D. Gerard, K.R. Cadwallader and G.V. Civille

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb15225.x

  16. Accumulation of Some Flavor Compounds in Full- and Reduced-fat Cheddar Cheese Under Different Ripening Conditions

    Journal of Food Science

    Volume 62, Issue 3, May 1997, Pages: 468–474, H.W. CHIN and M. ROSENBERG

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04408.x

  17. The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: C483–C490, C.A. Brickley, M.A.E. Auty, P. Piraino and P.L.H. McSweeney

    Version of Record online : 25 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00539.x

  18. Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or Longer

    Journal of Food Science

    Volume 73, Issue 5, June/July 2008, Pages: S199–S208, M.A. Drake, M.D. Yates and P.D. Gerard

    Version of Record online : 13 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00750.x

  19. Isomaltooligosaccharide increases the Lactobacillus rhamnosus viable count in Cheddar cheese

    International Journal of Dairy Technology

    Volume 68, Issue 3, August 2015, Pages: 389–398, Lu Liu, Xiaodong Li, Weiwei Bi, Ling Zhang, Liyuan Ma, Hongjing Ren and Minghao Li

    Version of Record online : 18 MAR 2015, DOI: 10.1111/1471-0307.12201

  20. Protein Quality of Cheddar Cheese Compared with Casein and Fabricated Cheese in the Rat

    Journal of Food Science

    Volume 52, Issue 5, September 1987, Pages: 1245–1248, KATHRYN T. KOTULA, JUDITH N. NIKAZY, NADINE McGINNIS, CHRISTINE M. LOWE and GEORGE M. BRIGGS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb14053.x