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.
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- Journal of Hygienic Engineering & Design, 2022, v. 41, p. 112
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- Article
An outbreak of Type A botulism associated with a commercial cheese sauce.
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- Annals of Internal Medicine, 1996, v. 125, n. 7, p. 558, doi. 10.7326/0003-4819-125-7-199610010-00004
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- Article
Protein substitution to produce a processed cheese with high branched-chain amino acids of medical and genetic importance.
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- Egyptian Journal of Medical Human Genetics, 2010, v. 11, n. 2, p. 121, doi. 10.1016/j.ejmhg.2010.04.002
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- Article
The Influence of Enzymes on the Physicochemical Characteristics During Semi-Hard Paste Cheese Processing.
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- 2010
- Publication type:
- Abstract
THE ANALYSIS OF PHYSICAL -- CHEMICAL PARAMETERS OF MILK DURING HARD AND SEMI-HARD PASTE CHEESE PROCESSING.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 263
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- Article
Influence of the Ripening Time on the Viscoelastic Behaviour of Tetilla Cheese.
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- Food Science & Technology International, 2004, v. 10, n. 5, p. 305, doi. 10.1177/1082013204047776
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- Article
SENSORY EVALUATION AND MICROBIOLOGICAL CHARACTERIZATION OF AUTOCHTHONOUS SOMBOR CHEESE.
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- Acta Veterinaria, 2008, v. 58, n. 5/6, p. 531, doi. 10.2298/AVB0806531M
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- Article
Comparative evaluation of enamel remineralization potential of processed cheese, calcium phosphate-based synthetic agent, and a fluoride-containing toothpaste: An study.
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- 2017
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- journal article
Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño).
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- Revista Facultad Nacional de Agronomía Medellín, 2016, v. 69, n. 2, p. 8015, doi. 10.15446/rfna.v69n2.59146
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- Article
Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity.
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- International Journal of Food Properties, 2009, v. 12, n. 1, p. 261, doi. 10.1080/10942910802256164
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- Article
Effect of 1-Monoglycerides on Viscoelastic Properties of Processed Cheese.
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- International Journal of Food Properties, 2007, v. 10, n. 4, p. 819, doi. 10.1080/10942910601113756
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- Article
Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling.
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- International Journal of Food Properties, 2006, v. 9, n. 3, p. 377, doi. 10.1080/10942910600596571
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- Article
Prediction of Inorganic Salt and Moisture Content of Process Cheese Using Dielectric Spectroscopy.
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- International Journal of Food Properties, 2005, v. 8, n. 3, p. 543, doi. 10.1080/10942910500269816
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- Article
Correlation Between Process Cheese Meltability Determined by Sensory Analysis, Computer Vision Method and Olson and Price Test.
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- International Journal of Food Properties, 2005, v. 8, n. 2, p. 267, doi. 10.1081/JFP-200060241
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- Article
Physical and Sensory Properties of Block Processed Cheese with Formulated Emulsifying Salt Mixtures.
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- International Journal of Food Properties, 2004, v. 7, n. 3, p. 429, doi. 10.1081/JFP-200032934
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- Article
Textural and Rheological Properties of Processed Cheese.
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- International Journal of Food Properties, 2004, v. 7, n. 3, p. 519, doi. 10.1081/JFP-200032962
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- Article
Rheological Characterization of Process Cheese Using Tube Viscometry#.
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- International Journal of Food Properties, 2003, v. 6, n. 2, p. 259, doi. 10.1081/JFP-120017847
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- Article
EFFECT OF ADDING GRAPE SEED POWDER AND IT'S EXTRACT ON THE COMPOSITION AND PROPERTIES OF PROCESSED CHEESE ANALOGUES.
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- Zagazig Journal of Agricultural Research, 2018, v. 45, n. 4, p. 1373, doi. 10.21608/zjar.2018.48586
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- Article
Practical Stuff!
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- Journal of Environmental Health, 2008, v. 70, n. 7, p. 51
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- Article
Survival and Growth of Fodborne Microorganisms in Processed and Individually Wrapped Cheese Slices.
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- Journal of Environmental Health, 2008, v. 70, n. 7, p. 31
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- Article
Effect of Emulsifying Salts on Casein Peptization and Apparent Viscosity of Processed Cheese.
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- International Journal of Food Engineering, 2005, v. 1, n. 4, p. 1, doi. 10.2202/1556-3758.1019
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- Article
Water behaviour in processed cheese spreads.
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- Journal of Thermal Analysis & Calorimetry, 2009, v. 98, n. 1, p. 73, doi. 10.1007/s10973-009-0376-x
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- Article
EFFECT OF WHEY PROTEIN CONCENTRATE ON THE CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF PROCESSED CHEESE MANUFACTURED FROM IRAQI SOFT CHEESE.
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- Biochemical & Cellular Archives, 2019, v. 19, p. 2101, doi. 10.35124/bca.2019.19.S1.2101
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- Article
Effects of modified starch and fat on the rheological characteristics of newly formulated processed cheese: Use of experimental design method.
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- Journal of Dispersion Science & Technology, 2017, v. 38, n. 5, p. 693, doi. 10.1080/01932691.2016.1189833
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- Article
Effect of potassium‐based emulsifying salts on the sensory and physicochemical parameters of low‐sodium spreadable processed cheese.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 717, doi. 10.1111/1471-0307.12519
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- Article
The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase.
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- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 484, doi. 10.1111/1471-0307.12066
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- Article
Polyphosphates as inhibitors of surface mould growth on hard cheese during ripening.
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- International Journal of Dairy Technology, 2012, v. 65, n. 3, p. 410, doi. 10.1111/j.1471-0307.2012.00837.x
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- Article
The effect of transglutaminase on the properties of milk gels and processed cheese.
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- International Journal of Dairy Technology, 2010, v. 63, n. 2, p. 243, doi. 10.1111/j.1471-0307.2010.00568.x
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- Article
Chemical and sensory properties of cholesterol-reduced processed cheese spread.
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- International Journal of Dairy Technology, 2009, v. 62, n. 3, p. 348, doi. 10.1111/j.1471-0307.2009.00500.x
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- Article
The effects of starter culture on chemical composition, microbiological and sensory characteristics of Turkish Kaşar Cheese during ripening.
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- International Journal of Dairy Technology, 2007, v. 60, n. 4, p. 245, doi. 10.1111/j.1471-0307.2007.00339.x
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- Article
Production of low-fat Chanco cheese using homogenized milk and adjunct lactic culture.
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- International Journal of Dairy Technology, 2006, v. 59, n. 4, p. 242, doi. 10.1111/j.1471-0307.2006.00281.x
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- Article
Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 12, p. 2197, doi. 10.1111/j.1365-2621.2008.01850.x
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- Article
Effect of different starches on rheological and microstructural properties of (I) model processed cheese.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 12, p. 2191, doi. 10.1111/j.1365-2621.2008.01851.x
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- Article
Comparison of full-fat and low-fat cheese analogues with or without pectin gel through microstructure, texture, rheology, thermal and sensory analysis.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 9, p. 1581, doi. 10.1111/j.1365-2621.2007.01616.x
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- Article
The effect of pectin concentration on viscoelastic and sensory properties of processed cheese.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 9, p. 1663, doi. 10.1111/j.1365-2621.2008.01734.x
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- Article
The influence of moisture content on the rheological properties of processed cheese spreads.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 763, doi. 10.1111/j.1365-2621.2004.00842.x
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- Article
Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spreads.
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- International Journal of Food Science & Technology, 1997, v. 32, n. 4, p. 279, doi. 10.1046/j.1365-2621.1997.00404.x
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- Article
Process Cheese: Scientific and Technological Aspects—A Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2008, v. 7, n. 2, p. 194, doi. 10.1111/j.1541-4337.2008.00040.x
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- Article
Graduate Student Paper Competition: National ADSA Dairy Foods Division.
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- 2007
- Publication type:
- Abstract
Dairy Foods: Chemistry.
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- 2004
- Publication type:
- Abstract
Effect of milk composition and coagulation traits on Grana Padano cheese yield under field conditions – ERRATUM.
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- 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.
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- Journal of Dairy Research, 2013, v. 80, n. 1, p. 1, doi. 10.1017/S0022029912000453
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- Article
Time-Delay Artificial Neural Network Computing Models for Predicting Shelf Life of Processed Cheese.
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- BRAIN: Broad Research in Artificial Intelligence & Neuroscience, 2012, v. 3, n. 1, p. 63
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- Article
Textural and Melting Properties of Processed Cheese Spread as Affected by Incorporation of Different Inulin Levels.
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- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1533, doi. 10.1007/s11947-013-1235-0
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- Publication type:
- Article
THE EFFECT OF ADJUNCT CULTURES ON SOME CHEMICAL AND BIOCHEMICAL PROPERTIES OF WHITE-BRINED CHEESE.
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- Journal of Food Biochemistry, 2008, v. 32, n. 4, p. 490, doi. 10.1111/j.1745-4514.2008.00179.x
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- Article
Improving the quality and the technology of processed cheeses.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 788, doi. 10.5219/1911
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- Article
ANTIOXIDANT PROPERTIES OF PROCESSED CHEESE SPREAD AFTER FREEZE-DRIED AND OVEN-DRIED GRAPE SKIN POWDER ADDITION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 230, doi. 10.5219/1310
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- Article
THE EFFECT OF INDIVIDUAL PHOSPHATE EMULSIFYING SALTS AND THEIR SELECTED BINARY MIXTURES ON HARDNESS OF PROCESSED CHEESE SPREADS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2013, v. 7, n. 1, p. 191, doi. 10.5219/312
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- Article
A High Efficient High Input Power Factor Interleaved Boost Converter.
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- International Journal of Electrical & Computer Engineering (2088-8708), 2012, v. 2, n. 3, p. 339
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- Article
Artificial Neural Expert Computing Models for Determining Shelf Life of Processed Cheese.
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- International Journal of Electrical & Computer Engineering (2088-8708), 2012, v. 2, n. 3, p. 333, doi. 10.11591/ijece.v2i3.353
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- Article