Works matching DE "PROCESSED cheese"

Results: 87

Essential Oil Composition of Potentilla grandiflora L. From Western Alpine Pastures.

Published in:

Journal of Essential Oil Research, 2009, v. 21, n. 6, p. 549, doi. 10.1080/10412905.2009.9700241

By:

Falchero, Luca;
Coppa, Mauro;
Esposti, Silvia;
Tava, Aldo

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

Determination of Caseinomacropeptide in Brazilian Bovine Milk by High-performance Liquid Chromatography–Mass Spectrometry.

Published in:

Analytical Letters, 2017, v. 50, n. 13, p. 2068, doi. 10.1080/00032719.2016.1263644

By:

Lenardon, Layane;
Meneghini, Leonardo Zanchetti;
Hoff, Rodrigo Barcellos;
Motta, Tanara Magalhães Campos;
Pizzolato, Tânia Mara;
Ferrão, Marco Flôres;
Bergold, Ana Maria

Publication type:

Article

TECHNOLOGY OF HEALTHY PROCESSED CHEESE PRODUCTS WITHOUT MELTING SALTS WITH THE USE OF FREEZING AND NON-FERMENTATIVE CATALYSIS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2015, v. 6, n. 11, p. 51, doi. 10.15587/1729-4061.2016.81415

By:

Pavlyuk, R.;
Pogarska, V.;
Yurieva, O.;
Skripka, l.;
Abramova, T.

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

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

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

EFFECTS OF FAT-RICH OIL CAKES ON CHEESE FATTY ACID COMPOSITION, AND ON CHEESE QUALITY.

Published in:

Veterinarija ir Zootechnika, 2007, v. 40, n. 62, p. 55

By:

Mihhejev, Konstantin;
Henno, Merike;
Ots, Meelis;
Rihma, Eve;
Elias, Priit;
Kuusik, Sirje;
Kärt, Olav

Publication type:

Article

THE THERMAL LOSS OF VITAMIN B<sub>1</sub> ON STORAGE OF FOODSTUFFS.

Published in:

Australian Journal of Experimental Biology & Medical Science, 1950, v. 28, n. 3, p. 245, doi. 10.1038/icb.1950.23

By:

Farrer, K. T. H.

Publication type:

Article

The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom.

Published in:

Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C483, doi. 10.1111/j.1750-3841.2007.00539.x

By:

Brickley, C. A.;
Auty, M. A. E.;
Piraino, P.;
McSweeney, P. L. H.

Publication type:

Article

Casein Hydrolysate Fractions Act as Emulsifiers in Process Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 821, doi. 10.1111/j.1365-2621.2002.tb10684.x

By:

Kwak, H.S.;
Choi, S.S.;
Ahn, J.;
Lee, S.W.

Publication type:

Article

The Texture of Commercial Full-Fat and Reduced-Fat Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 812, doi. 10.1111/j.1365-2621.2002.tb10682.x

By:

Gwartney, E.A.;
Foegeding, E.A.;
Larick, D.K.

Publication type:

Article

Rheological and Sensory Properties of Reduced-Fat Processed Cheeses Containing Lecithin.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 4, p. 744, doi. 10.1111/j.1365-2621.1999.tb15123.x

By:

Drake, M.A.;
Truong, V.D.

Publication type:

Article

Factors Affecting Pink Discoloration in Annatto-colored Pasteurized Process Cheese.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 828, doi. 10.1111/j.1365-2621.1998.tb17909.x

By:

Shumaker, E.K.;
Wendorff, W.L.

Publication type:

Article

Lecithin improves texture of reduced fat cheeses.

Published in:

Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 639, doi. 10.1111/j.1365-2621.1996.tb13176.x

By:

Drake, M.A.;
Herrett, W.

Publication type:

Article

Soluble Hydrocolloids Enable Fat Reduction in Process Cheese Spreads.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1290, doi. 10.1111/j.1365-2621.1990.tb03918.x

By:

BRUMMEL, SHARON E.;
LEE, KEN

Publication type:

Article

Observation and analysis of crystalline phases in processed cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1367

By:

Puech, J.;
Lebugle, A.;
Pommert, J. F.;
Perie, J.;
Klaebe, A.

Publication type:

Article

A study of Staphylococcus aureus growth in model systems and processed cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 882

By:

Chirife, J.;
Magrini, R. C.;
Parada, J. L.

Publication type:

Article

Effect of emulsifying salts on objective and subjective properties of processed cheese

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 458, doi. 10.1111/j.1365-2621.1980.tb04074.x

By:

Thomas, M. A.;
Abad, G. A.;
Turner, A. D.;
Newell, G.

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 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

The Effect of Dairy Fat Source on Viscoelastic Properties of Full-Fat Processed Cheese Spreads.

Published in:

European Journal of Lipid Science & Technology, 2018, v. 120, n. 1, p. n/a, doi. 10.1002/ejlt.201700319

By:

Černíková, Michaela;
Pachlová, Vendula;
Holas, Ondřej;
Moudrá, Kateřina;
Slintáková, Kateřina;
Buňka, František

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

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

Nitrites Variation in Cheese depending on their Concentration in Milk.

Published in:

Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2010, v. 43, n. 2, p. 383

By:

Vintila, Cornelia;
Marcu, Adela;
Vintila, Teodor;
Vintila, Daniela Roxana;
Marcu, Adrian

Publication type:

Article

Performance Evaluation Milk Cheese, Depending on Season.

Published in:

Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2010, v. 43, n. 2, p. 380

By:

Suler, Andra;
Popa, Dana;
Popa, Răzvan;
Nicolae, Carmen;
Maftei, Marius;
Maloş, Gabriela;
Maloş, Gabriel

Publication type:

Article

Researches Regarding Microbiological Parameters Values of Telemea Cheese.

Published in:

Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2010, v. 43, n. 2, p. 377

By:

Suler, Andra;
Popa, Dana;
Popa, Razvan;
Nicolae, Carmen;
Maftei, Marius

Publication type:

Article

PRODUCTION OF FUNCTIONAL SPREADABLE PROCESSED CHEESE USING CHLORELLA VULGARIS.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 4, p. 347, doi. 10.17306/J.AFS.2018.0589

By:

Tohamy, Mounir Mohamad;
Ali, Mansour Abdo;
Shaaban, Hamdy Abdel-Gawwad;
Mohamad, Ashraf Gaber;
Hasanain, Ahmad Mohamad

Publication type:

Article

EFFECT OF LUPINE AS CHEESE BASE SUBSTITUTION ON TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF PROCESSED CHEESE ANALOGUE.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2014, v. 13, n. 1, p. 55

By:

Awad, Rezik Azab;
Salama, Wafaa Mohammed;
Farahat, Azza Mahmoud

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

A THREE-POINT BENDING TEST FOR PREDICTION OF SENSORY TEXTURE IN PROCESSED CHEESE.

Published in:

Journal of Texture Studies, 2007, v. 38, n. 4, p. 438, doi. 10.1111/j.1745-4603.2007.00106.x

By:

Everard, C. D.;
O'Callaghan, D. J.;
O'Kennedy, B. T.;
O'Donnell, C. P.;
Sheehan, E. M.;
Delahunty, C. M.

Publication type:

Article

COOLING EFFECTS ON PROCESSED CHEESE FUNCTIONALITY.

Published in:

Journal of Food Process Engineering, 2004, v. 27, n. 5, p. 392, doi. 10.1111/j.1745-4530.2004.00390.x

By:

Qixin Zhong;
Daubert, Christopher R.;
Farkas, Brian E.

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

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

ALGORITHM COMPUTING APPROACH OF GENERALIZED REGRESSION NEURAL NETWORK FOR PREDICTING SHELF LIFE OF PROCESSED CHEESE.

Published in:

Journal of Engineering Studies & Research, 2013, v. 19, n. 4, p. 19

By:

GOYAL, SUMIT;
GOYAL, GYANENDRA KUMAR

Publication type:

Article