Works matching DE "PROCESSED cheese"
Results: 87
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
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
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
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
COST PASS-THROUGH IN DIFFERENTIATED PRODUCT MARKETS: THE CASE OF U.S. PROCESSED CHEESE.
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- Journal of Industrial Economics, 2008, v. 56, n. 1, p. 32, doi. 10.1111/j.1467-6451.2008.00331.x
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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
TECHNOLOGY OF HEALTHY PROCESSED CHEESE PRODUCTS WITHOUT MELTING SALTS WITH THE USE OF FREEZING AND NON-FERMENTATIVE CATALYSIS.
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- Eastern-European Journal of Enterprise Technologies, 2015, v. 6, n. 11, p. 51, doi. 10.15587/1729-4061.2016.81415
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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
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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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
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
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
REVIEW ON KES CHEESE.
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- GIDA: The Journal of Food, 2010, v. 35, n. 4, p. 283
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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
Practical Stuff!
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- Journal of Environmental Health, 2008, v. 70, n. 7, p. 51
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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
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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- 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
National patents granted to Pantnagar University.
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- Journal of Intellectual Property Rights, 2011, v. 16, n. 4, p. 366
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- Article
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
THE THERMAL LOSS OF VITAMIN B<sub>1</sub> ON STORAGE OF FOODSTUFFS.
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- Australian Journal of Experimental Biology & Medical Science, 1950, v. 28, n. 3, p. 245, doi. 10.1038/icb.1950.23
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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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- Article
The Effect of Dairy Fat Source on Viscoelastic Properties of Full-Fat Processed Cheese Spreads.
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- European Journal of Lipid Science & Technology, 2018, v. 120, n. 1, p. n/a, doi. 10.1002/ejlt.201700319
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- 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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- 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
The effect of storage temperature and time on the consistency and color of sterilized processed cheese.
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- European Food Research & Technology, 2008, v. 228, n. 2, p. 223, doi. 10.1007/s00217-008-0926-7
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- Article
Influence of processing parameters on the texture and microstructure of imitation cheese.
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- European Food Research & Technology, 2008, v. 226, n. 3, p. 385, doi. 10.1007/s00217-006-0549-9
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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
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
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
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
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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- 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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- 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
Essential Oil Composition of Potentilla grandiflora L. From Western Alpine Pastures.
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- Journal of Essential Oil Research, 2009, v. 21, n. 6, p. 549, doi. 10.1080/10412905.2009.9700241
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- Article