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There are 1727 results for: content related to: CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE

  1. You have full text access to this Open Access content
    RHEOLOGICAL, MELTING AND MICROSTRUCTURAL PROPERTIES OF CHEDDAR AND MOZZARELLA CHEESES AFFECTED BY DIFFERENT FREEZING METHODS

    Journal of Food Quality

    Volume 27, Issue 6, December 2004, Pages: 436–458, DAVID S. REID and HONG YAN

    Version of Record online : 23 FEB 2005, DOI: 10.1111/j.1745-4557.2004.00685.x

  2. Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS-producing strain Lactobacillus kefiranofaciens ZW3

    International Journal of Dairy Technology

    Rizwan-ur Rehman, Yanping Wang, Jinju Wang and Weitao Geng

    Version of Record online : 26 SEP 2017, DOI: 10.1111/1471-0307.12445

  3. Mozzarella cheese: 40 years of scientific advancement

    International Journal of Dairy Technology

    Volume 57, Issue 2-3, May 2004, Pages: 85–90, Paul S Kindstedt

    Version of Record online : 26 APR 2004, DOI: 10.1111/j.1471-0307.2004.00137.x

  4. Effect of Different Packaging Methods on the Quality of Stuffed and Sliced Mozzarella Cheese during Storage

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2912–2918, Gökhan Akarca, Oktay Tomar and Veli Gök

    Version of Record online : 1 SEP 2015, DOI: 10.1111/jfpp.12542

  5. Effect of Curd Washing Level on Proteolysis and Functionality of Low-Moisture Mozzarella Cheese Made with Galactose-Fermenting Culture

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: C406–C412, Tareq M. Osaili, Mutamed M. Ayyash, Anas A. Al-Nabulsi, Reyad R. Shaker and Nagendra P. Shah

    Version of Record online : 7 JUL 2010, DOI: 10.1111/j.1750-3841.2010.01641.x

  6. Identification of adulteration in water buffalo mozzarella and in ewe cheese by using whey proteins as biomarkers and matrix-assisted laser desorption/ionization mass spectrometry

    Journal of Mass Spectrometry

    Volume 37, Issue 9, September 2002, Pages: 985–991, R. Cozzolino, S. Passalacqua, S. Salemi and D. Garozzo

    Version of Record online : 13 AUG 2002, DOI: 10.1002/jms.358

  7. Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys

    Journal of Food Science

    Volume 76, Issue 8, October 2011, Pages: C1188–C1194, I.W. Liaw, R. Evan Miracle, S.M. Jervis, M.A.D. Listiyani and M.A. Drake

    Version of Record online : 17 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02360.x

  8. Improvement of low fat mozzarella cheese properties using denatured whey protein

    International Journal of Dairy Technology

    Volume 64, Issue 2, May 2011, Pages: 207–217, MAGDY ISMAIL, EL-TAHRA AMMAR and RAID EL-METWALLY

    Version of Record online : 23 JAN 2011, DOI: 10.1111/j.1471-0307.2010.00654.x

  9. Detection of buffalo mozzarella adulteration by an ultra-high performance liquid chromatography tandem mass spectrometry methodology

    Journal of Mass Spectrometry

    Volume 47, Issue 11, November 2012, Pages: 1407–1414, Rosita Russo, Valeria Severino, Alberto Mendez, Josep Lliberia, Augusto Parente and Angela Chambery

    Version of Record online : 29 OCT 2012, DOI: 10.1002/jms.3064

  10. Detection of polycyclic aromatic hydrocarbons in smoked buffalo mozzarella cheese produced in Campania Region, Italy

    Journal of the Science of Food and Agriculture

    Volume 96, Issue 5, 30 March 2016, Pages: 1704–1708, Evelina Fasano, Francesco Esposito, Gelsomina Scognamiglio, Renata Cocchieri Amodio and Teresa Cirillo

    Version of Record online : 23 JUN 2015, DOI: 10.1002/jsfa.7275

  11. Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: C849–C857, T.J. Smith, E.A. Foegeding and M.A. Drake

    Version of Record online : 22 FEB 2016, DOI: 10.1111/1750-3841.13248

  12. You have full text access to this Open Access content
    DETECTION OF COW MILK IN BUFFALO “MOZZARELLA” BY POLYMERASE CHAIN REACTION (PCR) ASSAY

    Journal of Food Quality

    Volume 27, Issue 6, December 2004, Pages: 428–435, ANGELA DI PINTO, MARIA CHIARA CONVERSANO, VITO TONY FORTE, LUCIA NOVELLO and GIUSEPPINA MARILIA TANTILLO

    Version of Record online : 23 FEB 2005, DOI: 10.1111/j.1745-4557.2004.00662.x

  13. The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate

    Journal of Food Science

    Volume 75, Issue 6, August 2010, Pages: C559–C569, I.W. Liaw, H. Eshpari, P.S. Tong and M.A. Drake

    Version of Record online : 17 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01695.x

  14. Use of time–temperature superposition to study the rheological properties of cheese during heating and cooling

    International Journal of Food Science & Technology

    Volume 42, Issue 6, June 2007, Pages: 686–698, Chinthu T. Udyarajan, David S. Horne and John A. Lucey

    Version of Record online : 26 MAY 2007, DOI: 10.1111/j.1365-2621.2006.01468.x

  15. Effect of manufacturing treatments on the rheological character of Mozzarella cheese made from microfiltration retentate depleted of whey proteins

    International Journal of Food Science & Technology

    Volume 36, Issue 6, August 2001, Pages: 601–610, Randall L. Brandsma and Syed S. H. Rizvi

    Version of Record online : 20 DEC 2001, DOI: 10.1046/j.1365-2621.2001.00506.x

  16. Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese

    Journal of Texture Studies

    Volume 44, Issue 4, August 2013, Pages: 253–288, H.S. Melito, C.R. Daubert and E.A. Foegeding

    Version of Record online : 11 MAR 2013, DOI: 10.1111/jtxs.12021

  17. You have free access to this content
    Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing

    Journal of Applied Microbiology

    Volume 87, Issue 4, October 1999, Pages: 574–582, M. Morea, F. Baruzzi and P. S. Cocconcelli

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1365-2672.1999.00855.x

  18. RHEOLOGICAL PROPERTIES OF MOZZARELLA CHEESE DETERMINED BY CREEP/RECOVERY TESTS: EFFECT OF SAMPLING DIRECTION, TEST TEMPERATURE AND RIPENING TIME

    Journal of Texture Studies

    Volume 40, Issue 3, June 2009, Pages: 300–318, MARÍA LAURA OLIVARES, SUSANA E. ZORRILLA and AMELIA C. RUBIOLO

    Version of Record online : 3 JUN 2009, DOI: 10.1111/j.1745-4603.2009.00183.x

  19. Galactose concentration in pizza cheese prepared by three different culture techniques

    International Journal of Dairy Technology

    Volume 56, Issue 4, November 2003, Pages: 229–232, D Baskaran and S Sivakumar

    Version of Record online : 27 OCT 2003, DOI: 10.1046/j.1471-0307.2003.00109.x

  20. You have free access to this content
    Determinative Effects of Fat Replacement and Homogenization on the Sensory and Rheological Properties of Low-Fat Mozzarella

    Journal of Food Processing and Preservation

    Volume 41, Issue 1, February 2017, Jahani Tahereh, Azar Mahin and Raeisi Mojtaba

    Version of Record online : 29 APR 2016, DOI: 10.1111/jfpp.12753