Keywords: پنیر تقلبی; Imitation cheese; Torque measurement; Potassium chloride; Potassium emulsifying salts;
مقالات ISI پنیر تقلبی (ترجمه نشده)
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Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation
Keywords: پنیر تقلبی; Microwave-expansion; Crispiness; Imitation cheese; Acoustic; Sensory;
Effect of protein:starch ratio on microwave expansion of imitation cheese-based product
Keywords: پنیر تقلبی; Imitation cheese; Microwave expansion; Water mobility; Crispy;
Reducing salt in imitation cheese: Effects on manufacture and functional properties
Keywords: پنیر تقلبی; Imitation cheese; Salt reduction; Farinograph; Torque measurement; Blentech cooker
Casein hydration and fat emulsification during manufacture of imitation cheese, and effects of emulsifying salts reduction
Keywords: پنیر تقلبی; Casein emulsification; Casein hydration; Emulsifying salts; Farinograph; Imitation cheese; Torque measurement
Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese
Keywords: پنیر تقلبی; Casein hydration; Disodium orthophosphate; Functional properties; Farinograph; Imitation cheese; Torque measurement; Trisodium citrate
Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties
Keywords: پنیر تقلبی; Emulsifying salts; Farinograph; Imitation cheese; Torque measurement
Effect of moisture content and water mobility on microwave expansion of imitation cheese
Keywords: پنیر تقلبی; Imitation cheese; Moisture content; Water mobility; Microwave expansion; Crispy
Small scale imitation cheese manufacture using a Farinograph
Keywords: پنیر تقلبی; Blentech; Farinograph; Imitation cheese; Pilot-scale cheese cooker; Small-scale cheese manufacture
Development of the structure of an imitation cheese with low protein content
Keywords: پنیر تقلبی; Imitation cheese; Low protein content; Structure; Meltability; Textural properties
Flavouring reduced fat high fibre cheese products with enzyme modified cheeses (EMCs)
Keywords: پنیر تقلبی; Imitation cheese; Enzyme modified cheese; Hydrolysis; SPME/GC; Sensory; Low-fat
Influence of pre-gelatinised maize starch on the rheology, microstructure and processing of imitation cheese
Keywords: پنیر تقلبی; Pre-gelatinised maize starch; Imitation cheese; Microscopy; Rheology; Processing conditions
Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses
Keywords: پنیر تقلبی; Imitation cheese; Electron microscopy; Light microscopy; FT-IR imaging; Starch
Effect of resistant starch on the water binding properties of imitation cheese
Keywords: پنیر تقلبی; Starch; Imitation cheese; Water activity; Sorption isotherms; Bound water
Flavouring of imitation cheese with enzyme-modified cheeses (EMCs): Sensory impact and measurement of aroma active short chain fatty acids (SCFAs)
Keywords: پنیر تقلبی; Imitation cheese; Enzyme-modified cheese; Lipolysis; SPME/GC; Sensory
Effect of refrigerated storage on water mobility and microwave expansion of imitation cheese containing resistant starch
Keywords: پنیر تقلبی; Microwave expansion; Imitation cheese; Snack; Crispy; Storage; Water mobility
Microwave expansion of imitation cheese containing resistant starch
Keywords: پنیر تقلبی; Microwave heating; Expansion; Imitation cheese; Snack; Crispy
Inclusion of starch in imitation cheese: Its influence on water mobility and cheese functionality
Keywords: پنیر تقلبی; Imitation cheese; Starch; NMR relaxometry; Light microscopy; Torsion
Characteristics of imitation cheese containing native or modified rice starches
Keywords: پنیر تقلبی; Imitation cheese; Rice starch; Amylose levels; Electron microscopy; Rheology
Replacement of fat with functional fibre in imitation cheese
Keywords: پنیر تقلبی; Imitation cheese; Fibre; Resistant starch; Microstructure; Fat replacement
Textural, rheological and microstructural properties of imitation cheese containing inulin
Keywords: پنیر تقلبی; Inulin; Imitation cheese; Hardness; Rheology; Microstructure
Partial replacement of fat by functional fibre in imitation cheese: Effects on rheology and microstructure
Keywords: پنیر تقلبی; Imitation cheese; Fibre; Resistant starch; Rheology; Microstructure