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There are 9648 results for: content related to: The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

  1. 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

    Article first published online : 15 JUN 2009, DOI: 10.1111/j.1750-3841.2009.01219.x

  2. Effect of Calcium and Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio on the Melting Characteristics and Hardness of Cheddar Cheese during Ripening

    Journal of Food Science

    Volume 72, Issue 4, May 2007, Pages: E168–E176, N. Chevanan and K. Muthukumarappan

    Article first published online : 19 APR 2007, DOI: 10.1111/j.1750-3841.2007.00330.x

  3. 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

    Article first published online : 17 OCT 2008, DOI: 10.1111/j.1750-3841.2008.00960.x

  4. 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

    Article first published online : 13 MAY 2008, DOI: 10.1111/j.1750-3841.2008.00750.x

  5. Evaluation of Thermal Properties of Food Materials at High Pressures Using a Dual-Needle Line-Heat-Source Method

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: E49–E56, S. Zhu, H. S. Ramaswamy, M. Marcotte, C. Chen, Y. Shao and A. Le Bail

    Article first published online : 5 FEB 2007, DOI: 10.1111/j.1750-3841.2006.00243.x

  6. Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar Cheeses

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: S182–S191, L. Ong and N.P. Shah

    Article first published online : 11 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01164.x

  7. Exploring Imperfect Squeezing Flow Measurements in a Teflon Geometry for Semisolid Foods

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: E492–E502, M.E.J. Terpstra, A.M. Janssen and E. van der Linden

    Article first published online : 25 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00537.x

  8. Heat Transfer Models for Predicting Salmonella enteritidis in Shell Eggs Through Supply Chain Distribution

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: E508–E517, S. Almonacid, R. Simpson and A. Teixeira

    Article first published online : 17 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00528.x

  9. Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: E541–E552, T-A.L. Do, J.M. Hargreaves, B. Wolf, J. Hort and J.R. Mitchell

    Article first published online : 1 NOV 2007, DOI: 10.1111/j.1750-3841.2007.00572.x

  10. Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACE-Inhibitory Activity of cheddar Cheeses Ripened at 4, 8, and 12 °C

    Journal of Food Science

    Volume 73, Issue 3, April 2008, Pages: M111–M120, L. Ong and N.P. Shah

    Article first published online : 3 MAR 2008, DOI: 10.1111/j.1750-3841.2008.00689.x

  11. 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

    Article first published online : 6 APR 2011, DOI: 10.1111/j.1750-3841.2011.02085.x

  12. Application of Mid-Infrared Spectroscopy to the Prediction of Maturity and Sensory Texture Attributes of Cheddar Cheese

    Journal of Food Science

    Volume 72, Issue 3, April 2007, Pages: E130–E137, C.C. Fagan, C.P. O'Donnell, D.J. O'Callaghan, G. Downey, E.M. Sheehan, C.M. Delahunty, C. Everard, T.P. Guinee and V. Howard

    Article first published online : 31 MAR 2007, DOI: 10.1111/j.1750-3841.2007.00309.x

  13. Characterization of Alkylmethoxypyrazines Contributing to Earthy/Bell Pepper Flavor in Farmstead Cheddar Cheese

    Journal of Food Science

    Volume 73, Issue 9, November/December 2008, Pages: C632–C638, E.R.D. Neta, R.E. Miracle, T.H. Sanders and M.A. Drake

    Article first published online : 13 OCT 2008, DOI: 10.1111/j.1750-3841.2008.00948.x

  14. Measurement of the Oxidation–Reduction Potential of cheddar Cheese

    Journal of Food Science

    Volume 73, Issue 3, April 2008, Pages: C198–C203, A. Topcu, I. McKinnon and P.L.H. McSweeney

    Article first published online : 3 MAR 2008, DOI: 10.1111/j.1750-3841.2008.00692.x

  15. Effect of γ-Ray Irradiation on Modeling Equilibrium Moisture Content of Wheat

    Journal of Food Science

    Volume 72, Issue 8, October 2007, Pages: E405–E411, Y. Yu and J. Wang

    Article first published online : 10 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00502.x

  16. Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces

    Journal of Food Science

    Volume 74, Issue 6, August 2009, Pages: S205–S218, Jessica L. Childs, Michele D. Yates and MaryAnne Drake

    Article first published online : 1 JUN 2009, DOI: 10.1111/j.1750-3841.2009.01187.x

  17. Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity

    Journal of Food Science

    Volume 72, Issue 9, November/December 2007, Pages: E477–E484, S. Nam, M.G. Scanlon, J.H. Han and M.S. Izydorczyk

    Article first published online : 1 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00513.x

  18. The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning Microscopy

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: E135–E145, L. Ong, R.R. Dagastine, S.E. Kentish and S.L. Gras

    Article first published online : 9 FEB 2010, DOI: 10.1111/j.1750-3841.2010.01517.x

  19. Respiratory Rate and Quality Changes in Fresh-Cut Pears as Affected by Superatmospheric Oxygen

    Journal of Food Science

    Volume 72, Issue 8, October 2007, Pages: E456–E463, G. Oms-Oliu, R. Soliva-Fortuny and O. Martín-Belloso

    Article first published online : 10 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00509.x

  20. Confidence Intervals for Modeling Anthocyanin Retention in Grape Pomace during Nonisothermal Heating

    Journal of Food Science

    Volume 73, Issue 1, January/February 2008, Pages: E9–E15, D.K. Mishra, K.D. Dolan and L. Yang

    Article first published online : 12 DEC 2007, DOI: 10.1111/j.1750-3841.2007.00598.x