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There are 26984 results for: content related to: Effect of different starches on rheological and microstructural properties of (I) model processed cheese

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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

    Version of Record online : 8 JUN 2009, DOI: 10.1111/j.1541-4337.2009.00080.x

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    Process Cheese: Scientific and Technological Aspects—A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 7, Issue 2, March 2008, Pages: 194–214, Rohit Kapoor and Lloyd E. Metzger

    Version of Record online : 7 MAR 2008, DOI: 10.1111/j.1541-4337.2008.00040.x

  3. Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese

    International Journal of Food Science & Technology

    Volume 43, Issue 12, December 2008, Pages: 2197–2203, Darshan Trivedi, Rod J. Bennett, Yacine Hemar, David C. W. Reid, Siew Kim Lee and David Illingworth

    Version of Record online : 18 NOV 2008, DOI: 10.1111/j.1365-2621.2008.01850.x

  4. Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability

    International Journal of Dairy Technology

    Volume 68, Issue 1, February 2015, Pages: 44–53, Ananya C Biswas, Kasiviswanathan Muthukumarappan, Chenchaiah Marella and Lloyd E Metzger

    Version of Record online : 17 SEP 2014, DOI: 10.1111/1471-0307.12167

  5. A review of the feasibility of producing processed cheese using non-enzymatic direct acidification procedures

    International Journal of Food Science & Technology

    Volume 37, Issue 3, March 2002, Pages: 229–237, M. Ashraf Pal

    Version of Record online : 27 MAR 2002, DOI: 10.1046/j.1365-2621.2002.00561.x

  6. Raman imaging processed cheese and its components

    Journal of Raman Spectroscopy

    Geoffrey P.S. Smith, Stephen E. Holroyd, David C. W. Reid and Keith C. Gordon

    Version of Record online : 21 OCT 2016, DOI: 10.1002/jrs.5054

  7. Compositional Standards, Import Permits and Market Structure: The Case of Canadian Cheese Imports

    The World Economy

    Volume 35, Issue 8, August 2012, Pages: 1053–1072, Marie-Hélène Felt, Bruno Larue and Jean-Philippe Gervais

    Version of Record online : 21 JUN 2012, DOI: 10.1111/j.1467-9701.2012.01462.x

  8. The influence of moisture content on the rheological properties of processed cheese spreads

    International Journal of Food Science & Technology

    Volume 39, Issue 7, August 2004, Pages: 763–771, Siew Kim Lee, Skelte Anema and Henning Klostermeyer

    Version of Record online : 5 JUL 2004, DOI: 10.1111/j.1365-2621.2004.00842.x

  9. The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads

    International Journal of Food Science & Technology

    Volume 47, Issue 10, October 2012, Pages: 2063–2071, František Buňka, Lucie Doudová, Eva Weiserová, Dalibor Kuchař, Jaroslav Michálek, Štěpánka Slavíková and Stanislav Kráčmar

    Version of Record online : 4 JUL 2012, DOI: 10.1111/j.1365-2621.2012.03070.x

  10. Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of “Requeijão Cremoso” Processed Cheese Spreads

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: E176–E181, Clarissa R. da Cunha, Maria Regina Alcântara and Walkiria H. Viotto

    Version of Record online : 18 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02797.x

  11. Cheese, Processed Cheese, and Whey

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Elisabeth Eugster, Ernst Jakob and Daniel Wechsler

    Published Online : 15 OCT 2012, DOI: 10.1002/14356007.a06_163.pub2

  12. Physical and sensory characteristics of processed cheeses manufactured by extrusion technology

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 8, June 2009, Pages: 1428–1433, Koushik Adhikari, Andrea Cole, Ingolf Grün, Hildegarde Heymann, Fu-Hung Hsieh and Harold Huff

    Version of Record online : 23 APR 2009, DOI: 10.1002/jsfa.3608

  13. Effect of Proteolysis and Calcium Equilibrium on Functional Properties of Natural Cheddar Cheese during Ripening and the Resultant Processed Cheese

    Journal of Food Science

    Volume 76, Issue 3, April 2011, Pages: E248–E253, Fang Wang, Xiaoying Zhang, Jie Luo, Huiyuan Guo, Steve S. Zeng and Fazheng Ren

    Version of Record online : 6 APR 2011, DOI: 10.1111/j.1750-3841.2011.02085.x

  14. The effect of pectin concentration on viscoelastic and sensory properties of processed cheese

    International Journal of Food Science & Technology

    Volume 43, Issue 9, September 2008, Pages: 1663–1670, Ivana Macků, František Buňka, Vladimír Pavlínek, Petra Leciánová and Jan Hrabě

    Version of Record online : 8 AUG 2008, DOI: 10.1111/j.1365-2621.2008.01734.x

  15. Cheese True Density Prediction by Linear Equations

    Journal of Food Process Engineering

    Volume 36, Issue 4, August 2013, Pages: 462–469, Romina Iezzi, Francesco Locci and Germano Mucchetti

    Version of Record online : 14 DEC 2012, DOI: 10.1111/jfpe.12008

  16. Chemical and sensory properties of cholesterol-reduced processed cheese spread

    International Journal of Dairy Technology

    Volume 62, Issue 3, August 2009, Pages: 348–353, SOO-YUN KIM, EUN-KYUNG HONG, JOUNGJWA AHN and HAE-SOO KWAK

    Version of Record online : 13 JUL 2009, DOI: 10.1111/j.1471-0307.2009.00500.x

  17. Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying Salts

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: C113–C120, Clarissa R. Cunha and Walkiria H. Viotto

    Version of Record online : 11 DEC 2009, DOI: 10.1111/j.1750-3841.2009.01444.x

  18. 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

  19. Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis

    International Journal of Food Science & Technology

    Volume 43, Issue 9, September 2008, Pages: 1581–1592, He Liu, Xue Ming Xu and Shi Dong Guo

    Version of Record online : 15 FEB 2008, DOI: 10.1111/j.1365-2621.2007.01616.x

  20. COOLING EFFECTS ON PROCESSED CHEESE FUNCTIONALITY

    Journal of Food Process Engineering

    Volume 27, Issue 5, October 2004, Pages: 392–412, QIXIN ZHONG, CHRISTOPHER R. DAUBERT and BRIAN E. FARKAS

    Version of Record online : 28 FEB 2005, DOI: 10.1111/j.1745-4530.2004.00390.x