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1
Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads
Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads
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Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads

Clarissa Reschke da Cunha Maria Regina Alcântara; Walkiria Hanada Viotto

Journal of Food Science Hoboken v. 77, n. 8, p. E176-E181, 2012

Hoboken 2012

Item não circula. Consulte sua biblioteca.(Acessar)

2
Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process insights of a discrete choice experiment and eye tracking
Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process insights of a discrete choice experiment and eye tracking
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Impact of animal origin of milk, processing technology, type of product, and price on the Boursin cheese choice process insights of a discrete choice experiment and eye tracking

Elson R Tavares‐Filho Luiz Gabriel da Silva Hidalgo; Lilian Maluf de Lima Cunha; Eduardo Eugênio Spers; Tatiana C Pimentel; Erick A Esmerino; Adriano G Cruz

Journal of Food Science Hoboken p. 1-16, November 2023

Hoboken 2023

Item não circula. Consulte sua biblioteca.(Acessar)

3
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening
Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening
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Effects of milk types used in Antep cheese production on some cheese organoleptic quality parameters and brine composition during 5‐month ripening

Ertekin, Mahmut ; Uğurlu, Özlem ; Salum, Pelin ; Erbay, Zafer

Journal of food science, 2023-04, Vol.88 (4), p.1445-1465 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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4
Consumer perception of restaurant and ready‐to‐eat cheese dips
Consumer perception of restaurant and ready‐to‐eat cheese dips
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Consumer perception of restaurant and ready‐to‐eat cheese dips

Best, Anita R. ; Racette, Clara M. ; Drake, MaryAnne

Journal of food science, 2023-04, Vol.88 (4), p.1672-1683 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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5
How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?
How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?
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How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?

Giha, Valeria ; Ordoñez, María José ; Villamil, Ruby Alejandra

Journal of food science, 2021-07, Vol.86 (7), p.2802-2815 [Periódico revisado por pares]

Chicago: Wiley Subscription Services, Inc

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6
Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese
Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese
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Electronic Tongue and Consumer Sensory Evaluation of Spicy Paneer Cheese

Schlossareck, Courtney ; Ross, Carolyn F.

Journal of food science, 2019-06, Vol.84 (6), p.1563-1569 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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7
Viability of the Lactobacillus rhamnosus HN001 Probiotic Strain in Swiss‐ and Dutch‐Type Cheese and Cheese‐Like Products
Viability of the Lactobacillus rhamnosus HN001 Probiotic Strain in Swiss‐ and Dutch‐Type Cheese and Cheese‐Like Products
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Viability of the Lactobacillus rhamnosus HN001 Probiotic Strain in Swiss‐ and Dutch‐Type Cheese and Cheese‐Like Products

Cichosz, Grażyna ; Aljewicz, Marek ; Nalepa, Beata

Journal of food science, 2014-06, Vol.79 (6), p.M1181-M1188 [Periódico revisado por pares]

United States: The Institute

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8
Improving fresh cheese shelf‐life through hyperbaric storage at variable room temperature
Improving fresh cheese shelf‐life through hyperbaric storage at variable room temperature
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Improving fresh cheese shelf‐life through hyperbaric storage at variable room temperature

Duarte, Ricardo V. ; Lopes‐da‐Silva, José A. ; Gomes, Ana M. ; Delgadillo, Ivonne ; Barba, Francisco J. ; Saraiva, Jorge A.

Journal of food science, 2023-01, Vol.88 (1), p.391-402 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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9
Chitosan–ZnO nanocomposite coating for inhibition of Listeria monocytogenes on the surface and within white brined cheese
Chitosan–ZnO nanocomposite coating for inhibition of Listeria monocytogenes on the surface and within white brined cheese
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Chitosan–ZnO nanocomposite coating for inhibition of Listeria monocytogenes on the surface and within white brined cheese

Olaimat, Amin N. ; Sawalha, Amani Ghazi Ahmad ; Al‐Nabulsi, Anas A. ; Osaili, Tareq ; Al‐Biss, Burhan Aldeen ; Ayyash, Mutamed ; Holley, Richard A.

Journal of food science, 2022-07, Vol.87 (7), p.3151-3162 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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10
Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder
Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder
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Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder

Salum, Pelin ; Berktas, Serap ; Bas, Deniz ; Cam, Mustafa ; Erbay, Zafer

Journal of food science, 2023-01, Vol.88 (1), p.244-258 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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