Works matching DE "PROCESSED cheese"

Results: 87

The effect of storage temperature and time on the consistency and color of sterilized processed cheese.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 223, doi. 10.1007/s00217-008-0926-7

By:

Buňka, František;
Štětina, Jiří;
Hrabě, Jan

Publication type:

Article

Influence of processing parameters on the texture and microstructure of imitation cheese.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 385, doi. 10.1007/s00217-006-0549-9

By:

Nessa Noronha;
E. O’Riordan;
Michael O’Sullivan

Publication type:

Article

Formation of 3-chloropropane-1,2-diol in systems simulating processed foods.

Published in:

European Food Research & Technology, 2004, v. 218, n. 6, p. 501

By:

Pavel Calta;
Jan Velí?ek;
Marek Doleal;
Sarah Hasnip;
Colin Crews;
Zuzana Réblová

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

Fine Line.

Published in:

ISLE: Interdisciplinary Studies in Literature & Environment, 2013, v. 20, n. 2, p. 412, doi. 10.1093/isle/ist030

By:

Čapek, Stella M.

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

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

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

Shelflife Prediction of Processed Cheese Using Artificial Intelligence ANN Technique.

Published in:

Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2012, v. 7, n. 3/4, p. 184

By:

Goyal, Sumit;
Goyal, Gyanendra Kumar

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

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

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

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

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

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

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

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

COST PASS-THROUGH IN DIFFERENTIATED PRODUCT MARKETS: THE CASE OF U.S. PROCESSED CHEESE.

Published in:

Journal of Industrial Economics, 2008, v. 56, n. 1, p. 32, doi. 10.1111/j.1467-6451.2008.00331.x

By:

Kim, Donghun;
Cotterill, Ronald W.

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

Quality Evaluation of Imported and Locally Produced Processed Cheese in Sudan.

Published in:

Jordan Journal of Biological Sciences, 2011, v. 4, n. 4, p. 231

By:

Hussein, Fawaz S. E.;
Zubeir, Ibtisam M. El;
Fadlelmoula, Abdelaziz A.

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

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

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

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

Determination of Radiation Induced Hydrocarbons in Irradiated Camembert and Processed Cheese by GC-MS.

Published in:

Analytical Letters, 2014, v. 47, n. 1, p. 34, doi. 10.1080/00032719.2013.831430

By:

Jeong, InSeon;
Choi, JiYeon;
Nho, EunYeong;
Hwang, InMin;
Khan, Naeem;
Habte, Girum;
Seo, HyeYoung;
Kim, ByungSook;
Kim, KyongSu

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

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

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

National patents granted to Pantnagar University.

Published in:: Journal of Intellectual Property Rights, 2011, v. 16, n. 4, p. 366
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