Works matching DE "PROCESSED cheese"
Results: 87
EFFECTS OF FAT-RICH OIL CAKES ON CHEESE FATTY ACID COMPOSITION, AND ON CHEESE QUALITY.
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- Veterinarija ir Zootechnika, 2007, v. 40, n. 62, p. 55
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- Article
Raman imaging processed cheese and its components.
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- Journal of Raman Spectroscopy, 2017, v. 48, n. 3, p. 374, doi. 10.1002/jrs.5054
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- 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
Fine Line.
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- ISLE: Interdisciplinary Studies in Literature & Environment, 2013, v. 20, n. 2, p. 412, doi. 10.1093/isle/ist030
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- Article
Determination of Caseinomacropeptide in Brazilian Bovine Milk by High-performance Liquid Chromatography–Mass Spectrometry.
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- Analytical Letters, 2017, v. 50, n. 13, p. 2068, doi. 10.1080/00032719.2016.1263644
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- Article
Determination of Radiation Induced Hydrocarbons in Irradiated Camembert and Processed Cheese by GC-MS.
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- Analytical Letters, 2014, v. 47, n. 1, p. 34, doi. 10.1080/00032719.2013.831430
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- Article
PRODUCTION OF FUNCTIONAL SPREADABLE PROCESSED CHEESE USING CHLORELLA VULGARIS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 4, p. 347, doi. 10.17306/J.AFS.2018.0589
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- Article
EFFECT OF LUPINE AS CHEESE BASE SUBSTITUTION ON TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF PROCESSED CHEESE ANALOGUE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2014, v. 13, n. 1, p. 55
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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
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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- Publication type:
- journal article
COOLING EFFECTS ON PROCESSED CHEESE FUNCTIONALITY.
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- Journal of Food Process Engineering, 2004, v. 27, n. 5, p. 392, doi. 10.1111/j.1745-4530.2004.00390.x
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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
Nitrites Variation in Cheese depending on their Concentration in Milk.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2010, v. 43, n. 2, p. 383
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- Article
Researches Regarding Microbiological Parameters Values of Telemea Cheese.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2010, v. 43, n. 2, p. 377
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- Publication type:
- Article
Performance Evaluation Milk Cheese, Depending on Season.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2010, v. 43, n. 2, p. 380
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- Publication type:
- 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
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
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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- Publication type:
- 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
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
The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C483, doi. 10.1111/j.1750-3841.2007.00539.x
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- Article
Casein Hydrolysate Fractions Act as Emulsifiers in Process Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 821, doi. 10.1111/j.1365-2621.2002.tb10684.x
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- Article
The Texture of Commercial Full-Fat and Reduced-Fat Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 812, doi. 10.1111/j.1365-2621.2002.tb10682.x
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- Publication type:
- Article
Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 744, doi. 10.1111/j.1365-2621.1999.tb15123.x
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- Article
Factors Affecting Pink Discoloration in Annatto-colored Pasteurized Process Cheese.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 828, doi. 10.1111/j.1365-2621.1998.tb17909.x
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- Publication type:
- Article
Lecithin improves texture of reduced fat cheeses.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 639, doi. 10.1111/j.1365-2621.1996.tb13176.x
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- Publication type:
- Article
Soluble Hydrocolloids Enable Fat Reduction in Process Cheese Spreads.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1290, doi. 10.1111/j.1365-2621.1990.tb03918.x
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- Article
Observation and analysis of crystalline phases in processed cheese
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1367
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- Article
A study of Staphylococcus aureus growth in model systems and processed cheese
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 882
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- Article
Effect of emulsifying salts on objective and subjective properties of processed cheese
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 458, doi. 10.1111/j.1365-2621.1980.tb04074.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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- 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.
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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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- Article
The Impact of Retail Promotion on the Decision to Purchase Private Label Products: the Case of U.S. Processed Cheese.
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- Agribusiness, 2012, v. 28, n. 1, p. 15, doi. 10.1002/agr.20289
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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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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- Publication type:
- 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
Quality Evaluation of Imported and Locally Produced Processed Cheese in Sudan.
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- Jordan Journal of Biological Sciences, 2011, v. 4, n. 4, p. 231
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- 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
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- Publication type:
- Article