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Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
(Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2010)
Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese
(Elsevier B.V., 2014-05-01)
The effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses ...
Drying kinetics, microstructure, and texture of cheese cracker fillings
(Institution of Chemical Engineers, 2020-09)
The hot air drying process for cheese cracker fillings was assessed. Fillings with sheep-milk cheese and corn starch were prepared. Sodium alginate, carrageenan, locust bean, and xanthan gum were employed in order to obtain ...
Impact of pH on the texture of cultured Cream cheese: firmness and water phase characteristics
(A V A AgrarverlagKemptenAlemanha, 2006)
Cheese rheology and texture
(Research Signpost, 2007)
Texture of foods were all the rheological and structural attributes of the product perceptible by means of mechanical, tactile, and, where appropriate, visual and auditory receptors. The textural attributes of cheese is ...
Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat
(Elsevier Science BvAmsterdamHolanda, 2010)
Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco–style cheese with equal composition
(Academic Press, 2019)
The manufacture of traditional cheese varieties by mixing different proportions of cow and goat milk has become a common practice to obtain products with different appearance, texture and flavor. This study aimed to evaluate ...
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese
(ISEKI Food Association, 2020-01)
The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses ...