Works matching DE "PROCESSED cheese"

Results: 87

STUDY THE EFFECT OF ADDING ARABIC GUM AS A FAT REPLACER ON QUALITY CHARACTERISTICS OF LOW-FAT PROCESSED CHEESE.

Published in:

Journal of Hygienic Engineering & Design, 2022, v. 41, p. 112

By:

Hussein Al-Zarfy, Zainab Hassan Abdul;
Al-Bedrani, Dhia Ibrahim Jerro

Publication type:

Article

An outbreak of Type A botulism associated with a commercial cheese sauce.

Published in:

Annals of Internal Medicine, 1996, v. 125, n. 7, p. 558, doi. 10.7326/0003-4819-125-7-199610010-00004

By:

Townes, John M.;
Cieslak, Paul R.

Publication type:

Article

Protein substitution to produce a processed cheese with high branched-chain amino acids of medical and genetic importance.

Published in:

Egyptian Journal of Medical Human Genetics, 2010, v. 11, n. 2, p. 121, doi. 10.1016/j.ejmhg.2010.04.002

By:

El-Shazly, Howida A. M.;
Awad, Rizk A.;
Essawy, Ehab A. Y.;
Kamal, Tarek M.;
Salama, Wafaa M.

Publication type:

Article

The Influence of Enzymes on the Physicochemical Characteristics During Semi-Hard Paste Cheese Processing.

Published in:: 2010
Publication type:: Abstract

THE ANALYSIS OF PHYSICAL -- CHEMICAL PARAMETERS OF MILK DURING HARD AND SEMI-HARD PASTE CHEESE PROCESSING.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 263

By:

Jimborean, Mirela;
Ţibulcă, D.;
Laslo, C.;
Rotar, Anca;
Semeniuc, Cristina;
Sălăgean, D.

Publication type:

Article

Influence of the Ripening Time on the Viscoelastic Behaviour of Tetilla Cheese.

Published in:

Food Science & Technology International, 2004, v. 10, n. 5, p. 305, doi. 10.1177/1082013204047776

By:

Tovar, C.A.;
Franco, I.;
Carballo, E.;
Cámara, M.J.;
Carballo, J.;
Cerdeiriña, C.A.

Publication type:

Article

SENSORY EVALUATION AND MICROBIOLOGICAL CHARACTERIZATION OF AUTOCHTHONOUS SOMBOR CHEESE.

Published in:

Acta Veterinaria, 2008, v. 58, n. 5/6, p. 531, doi. 10.2298/AVB0806531M

By:

Mijačević, Zora;
Bulajić, Snežana

Publication type:

Article

Comparative evaluation of enamel remineralization potential of processed cheese, calcium phosphate-based synthetic agent, and a fluoride-containing toothpaste: An study.

Published in:

2017

By:

Grewal, Navneet;
Gumber, Samita;
Kaur, Nirapjeet

Publication type:

journal article

Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño).

Published in:

Revista Facultad Nacional de Agronomía Medellín, 2016, v. 69, n. 2, p. 8015, doi. 10.15446/rfna.v69n2.59146

By:

Bejarano Toro, Edinson Eliecer;
Sepúlveda Valencia, José Uriel;
Restrepo Molina, Diego Alonso

Publication type:

Article

Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity.

Published in:

International Journal of Food Properties, 2009, v. 12, n. 1, p. 261, doi. 10.1080/10942910802256164

By:

Dimitreli, Georgia;
Thomareis, ApostolosS.

Publication type:

Article

Effect of 1-Monoglycerides on Viscoelastic Properties of Processed Cheese.

Published in:

International Journal of Food Properties, 2007, v. 10, n. 4, p. 819, doi. 10.1080/10942910601113756

By:

Bunka, F.;
Pavlínek, V.;
Hrabě, J.;
Rop, O.;
Janiš, R.;
Krejčí, J.

Publication type:

Article

Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling.

Published in:

International Journal of Food Properties, 2006, v. 9, n. 3, p. 377, doi. 10.1080/10942910600596571

By:

Subramanian, R.;
Muthukumarappan, K.;
Gunasekaran, S.

Publication type:

Article

Prediction of Inorganic Salt and Moisture Content of Process Cheese Using Dielectric Spectroscopy.

Published in:

International Journal of Food Properties, 2005, v. 8, n. 3, p. 543, doi. 10.1080/10942910500269816

By:

Fagan, ColetteC.;
Everard, Colm;
O'Donnell, ColmP.;
Downey, Gerard;
O'Callaghan, DonalJ.

Publication type:

Article

Correlation Between Process Cheese Meltability Determined by Sensory Analysis, Computer Vision Method and Olson and Price Test.

Published in:

International Journal of Food Properties, 2005, v. 8, n. 2, p. 267, doi. 10.1081/JFP-200060241

By:

Everard, ColmD.;
O'Donnell, ColmP.;
Fagan, ColetteC.;
Sheehan, ElizabethM.;
Delahunty, ConorM.;
O'Callaghan, DonalJ.

Publication type:

Article

Physical and Sensory Properties of Block Processed Cheese with Formulated Emulsifying Salt Mixtures.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 429, doi. 10.1081/JFP-200032934

By:

Awad, R. A.;
Abdel-Hamid, L. B.;
El-Shabrawy, S. A.;
Singh, R. K.

Publication type:

Article

Textural and Rheological Properties of Processed Cheese.

Published in:

International Journal of Food Properties, 2004, v. 7, n. 3, p. 519, doi. 10.1081/JFP-200032962

By:

Joshi, N. S.;
Jhala, R. P.;
Muthukumarappan, K.;
Acharya, M. R.;
Mistry, V. V.

Publication type:

Article

Rheological Characterization of Process Cheese Using Tube Viscometry#.

Published in:

International Journal of Food Properties, 2003, v. 6, n. 2, p. 259, doi. 10.1081/JFP-120017847

By:

Leach, M.R.;
Farkas, B.E.;
Daubert, C.R.

Publication type:

Article

EFFECT OF ADDING GRAPE SEED POWDER AND IT'S EXTRACT ON THE COMPOSITION AND PROPERTIES OF PROCESSED CHEESE ANALOGUES.

Published in:

Zagazig Journal of Agricultural Research, 2018, v. 45, n. 4, p. 1373, doi. 10.21608/zjar.2018.48586

By:

ElgamI, Nabeel B.;
Ismail, H. A.;
Bakr, A. S.

Publication type:

Article

Practical Stuff!

Published in:: Journal of Environmental Health, 2008, v. 70, n. 7, p. 51
Publication type:: Article

Survival and Growth of Fodborne Microorganisms in Processed and Individually Wrapped Cheese Slices.

Published in:

Journal of Environmental Health, 2008, v. 70, n. 7, p. 31

By:

Linton, Richard H.;
Harper, Nigel

Publication type:

Article

Effect of Emulsifying Salts on Casein Peptization and Apparent Viscosity of Processed Cheese.

Published in:

International Journal of Food Engineering, 2005, v. 1, n. 4, p. 1, doi. 10.2202/1556-3758.1019

By:

Dimitreli, Georgia;
Thomareis, Apostolos S.;
Smith, Peter G.

Publication type:

Article

Water behaviour in processed cheese spreads.

Published in:

Journal of Thermal Analysis & Calorimetry, 2009, v. 98, n. 1, p. 73, doi. 10.1007/s10973-009-0376-x

By:

Gliguem, Hela;
Ghorbel, Dorra;
Grabielle-Madelmont, Cécile;
Goldschmidt, Benoît;
Lesieur, Sylviane;
Attia, Hamadi;
Ollivon, Michel;
Lesieur, Pierre

Publication type:

Article

EFFECT OF WHEY PROTEIN CONCENTRATE ON THE CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF PROCESSED CHEESE MANUFACTURED FROM IRAQI SOFT CHEESE.

Published in:

Biochemical & Cellular Archives, 2019, v. 19, p. 2101, doi. 10.35124/bca.2019.19.S1.2101

By:

Jerro Al-Bedrani, Dhia Ibrahim;
Al-Saadi, Jasim M. S.;
Kadhim, Dhia Hattif

Publication type:

Article

Effects of modified starch and fat on the rheological characteristics of newly formulated processed cheese: Use of experimental design method.

Published in:

Journal of Dispersion Science & Technology, 2017, v. 38, n. 5, p. 693, doi. 10.1080/01932691.2016.1189833

By:

Benaouadj, Fella;
Ziane-Zafour, Amel Hadj;
Rebiha, Mounia

Publication type:

Article

Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese.

Published in:

International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 717, doi. 10.1111/1471-0307.12519

By:

Nogueira, Eduardo B.;
Costa‐lima, Bruno R. C.;
Torres, Fernanda;
Regazone, Ana Victoria;
Melo, Lilian;
Franco, Robson M.;
Cortez, Marco Antonio S.

Publication type:

Article

The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase.

Published in:

International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 484, doi. 10.1111/1471-0307.12066

By:

Hanáková, Zuzana;
Buňka, František;
Pavlínek, Vladimír;
Hudečková, Lenka;
Janiš, Rahula

Publication type:

Article

Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening.

Published in:

International Journal of Dairy Technology, 2012, v. 65, n. 3, p. 410, doi. 10.1111/j.1471-0307.2012.00837.x

By:

SUÁREZ, VIVIANA B;
TREMMEL, GUSTAVO J;
RIVERA, MAURICIO;
REINHEIMER, JORGE A;
MEINARDI, CARLOS A

Publication type:

Article

The effect of transglutaminase on the properties of milk gels and processed cheese.

Published in:

International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 243, doi. 10.1111/j.1471-0307.2010.00568.x

By:

DE SÁ, ESTELA MARY FERNANDES;
BORDIGNON-LUIZ, MARILDE T.

Publication type:

Article

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

Published in:

International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 348, doi. 10.1111/j.1471-0307.2009.00500.x

By:

KIM, SOO-YUN;
HONG, EUN-KYUNG;
AHN, JOUNGJWA;
KWAK, HAE-SOO

Publication type:

Article

The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar Cheese during ripening.

Published in:

International Journal of Dairy Technology, 2007, v. 60, n. 4, p. 245, doi. 10.1111/j.1471-0307.2007.00339.x

By:

SERT, DURMUŞ;
AYAR, AHMET;
AKIN, NIHAT

Publication type:

Article

Production of low-fat Chanco cheese using homogenized milk and adjunct lactic culture.

Published in:

International Journal of Dairy Technology, 2006, v. 59, n. 4, p. 242, doi. 10.1111/j.1471-0307.2006.00281.x

By:

Brito, Carmen;
Uribe, Patricia;
Molina, Luz Hayd&#00E9;e;
Molina, Irma;
Pinto, Manuel

Publication type:

Article

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

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 12, p. 2197, doi. 10.1111/j.1365-2621.2008.01850.x

By:

Trivedi, Darshan;
Bennett, Rod J.;
Hemar, Yacine;
Reid, David C. W.;
Siew Kim Lee;
Illingworth, David

Publication type:

Article

Effect of different starches on rheological and microstructural properties of (I) model processed cheese.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 12, p. 2191, doi. 10.1111/j.1365-2621.2008.01851.x

By:

Trivedi, Darshan;
Bennett, Rod J.;
Hemar, Yacine;
Reid, David C. W.;
Lee, Siew Kim;
Illingworth, David

Publication type:

Article

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

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 9, p. 1581, doi. 10.1111/j.1365-2621.2007.01616.x

By:

He Liu;
Xue Ming Xu;
Shi Dong Guo

Publication type:

Article

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

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 9, p. 1663, doi. 10.1111/j.1365-2621.2008.01734.x

By:

Macků, Ivana;
Buňka, František;
Pavlínek, Vladimír;
Leciánov, Petra;
Hrabě, Jan

Publication type:

Article

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

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 763, doi. 10.1111/j.1365-2621.2004.00842.x

By:

Siew Kim Lee;
Anema, Skelte;
Klostermeyer, Henning

Publication type:

Article

Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spreads.

Published in:

International Journal of Food Science & Technology, 1997, v. 32, n. 4, p. 279, doi. 10.1046/j.1365-2621.1997.00404.x

By:

Muir, D. Donald;
Williams, Simon A.R.;
Tamime, Adnan Y.;
Shenana, M.E.

Publication type:

Article

Process Cheese: Scientific and Technological Aspects—A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2008, v. 7, n. 2, p. 194, doi. 10.1111/j.1541-4337.2008.00040.x

By:

Kapoor, Rohit;
Metzger, Lloyd E.

Publication type:

Article

Graduate Student Paper Competition: National ADSA Dairy Foods Division.

Published in:: 2007
Publication type:: Abstract

Dairy Foods: Chemistry.

Published in:: 2004
Publication type:: Abstract

Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions – ERRATUM.

Published in:: Journal of Dairy Research, 2013, v. 80, n. 1, p. 6, doi. 10.1017/S002202991200057X
Publication type:: Article

Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions.

Published in:

Journal of Dairy Research, 2013, v. 80, n. 1, p. 1, doi. 10.1017/S0022029912000453

By:

Pretto, Denis;
De Marchi, Massimo;
Penasa, Mauro;
Cassandro, Martino

Publication type:

Article

Time-Delay Artificial Neural Network Computing Models for Predicting Shelf Life of Processed Cheese.

Published in:

BRAIN: Broad Research in Artificial Intelligence & Neuroscience, 2012, v. 3, n. 1, p. 63

By:

Sumit Goyal;
Gyanendra Kumar Goyal

Publication type:

Article

Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1533, doi. 10.1007/s11947-013-1235-0

By:

Giri, Apurba;
Kanawjia, Suresh;
Khetra, Yogesh

Publication type:

Article

THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESE.

Published in:

Journal of Food Biochemistry, 2008, v. 32, n. 4, p. 490, doi. 10.1111/j.1745-4514.2008.00179.x

By:

Tarakci, Zekai;
Tuncturk, Yusuf

Publication type:

Article

Improving the quality and the technology of processed cheeses.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 788, doi. 10.5219/1911

By:

Akpanov, Zhandos;
Alimardanova, Maria;
Prosekov, Alexander

Publication type:

Article

ANTIOXIDANT PROPERTIES OF PROCESSED CHEESE SPREAD AFTER FREEZE-DRIED AND OVEN-DRIED GRAPE SKIN POWDER ADDITION.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 230, doi. 10.5219/1310

By:

Frühbauerová, Michaela;
Červenka, Libor;
Hájek, Tomáš;
Salek, Richardos Nikolaos;
Velichová, Helena;
Buňka, František

Publication type:

Article

THE EFFECT OF INDIVIDUAL PHOSPHATE EMULSIFYING SALTS AND THEIR SELECTED BINARY MIXTURES ON HARDNESS OF PROCESSED CHEESE SPREADS.

Published in:

Slovak Journal of Food Sciences / Potravinarstvo, 2013, v. 7, n. 1, p. 191, doi. 10.5219/312

By:

Nagyová, Gabriela;
Buňka, František;
Nikolaos Salek, Richardos;
Černíková, Michaela;
Bačová, Helena;
Kráčmar, Stanislav

Publication type:

Article

A High Efficient High Input Power Factor Interleaved Boost Converter.

Published in:

International Journal of Electrical & Computer Engineering (2088-8708), 2012, v. 2, n. 3, p. 339

By:

Jayakumar, M.S;
G., Ajeesh

Publication type:

Article

Artificial Neural Expert Computing Models for Determining Shelf Life of Processed Cheese.

Published in:

International Journal of Electrical & Computer Engineering (2088-8708), 2012, v. 2, n. 3, p. 333, doi. 10.11591/ijece.v2i3.353

By:

Goyal, Sumit;
Goyal, Gyanendra Kumar

Publication type:

Article