Keywords: پنیر پردازش شده; Processed cheese; Flavonoids; Melting condition; Antioxidants; Quercetin (PubChem CID: 5280343); Rutin (PubChem CID: 5280805);
مقالات ISI پنیر پردازش شده (ترجمه نشده)
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Keywords: پنیر پردازش شده; processed cheese; rework; rheology; cryo-scanning electron microscopy;
Keywords: پنیر پردازش شده; Processed cheese; Pre-cooked cheese; Starch; Microstructure; Mechanical property; TS; tapioca starch; PS; potato starch; PC1; pre-cooked cheese produced at 1000Â rpm, 10Â min; PC2; pre-cooked cheese produced at 1000Â rpm, 30Â min; NPC1; processed cheese a
Keywords: پنیر پردازش شده; PCLS; pre-cooked cheese of low stirring speed and short stirring time 400â¯rpm, 10â¯min; PCLL; pre-cooked cheese of low stirring speed and long stirring time 400â¯rpm, 30â¯min; PCHS; pre-cooked cheese of high stirring speed and short stirring time 150
Keywords: پنیر پردازش شده; Processed cheese; Fortification; Probiotics; Vitamins;
Keywords: پنیر پردازش شده; Particle filled-gel; Processed cheese; Oat fiber; Milk fat; Canola oil;
Keywords: پنیر پردازش شده; Processed cheese; Particle filled gel network; Milk fat; Oat fiber;
Keywords: پنیر پردازش شده; processed cheese; texture; rheology; scanning electron microscopy;
Keywords: پنیر پردازش شده; Processed cheese; Mozzarella; Emulsifying salts; Texture; Rheology;
Keywords: پنیر پردازش شده; MF; milk fat; PCL; processed cheese loaf; PCSS; processed cheese single slices; CRC; cream cheese; Processed cheese; Polymorphism; X-ray diffraction; Differential scanning calorimetry; Microstructure; Rheology;
Keywords: پنیر پردازش شده; Food development; Processed cheese; Sodium; Fat; Prebiotics
Keywords: پنیر پردازش شده; Swiss-type cheese; processed cheese; sodium salt of phosphates; sodium salt of citrate; rheology;
Keywords: پنیر پردازش شده; Processed cheese; Emulsifying salts; Phosphates; Citrates; Textural properties
Keywords: پنیر پردازش شده; Free description; Frequency-based analysis; Processed cheese
Keywords: پنیر پردازش شده; Processed cheese; Cheese maturity; κ-Carrageenan; Texture analysis; Meltability;
Keywords: پنیر پردازش شده; monoacylglycerol; Bacillus; Clostridium; processed cheese; inhibition;
Keywords: پنیر پردازش شده; Processed cheese; Emulsifying salts; Phosphates; Regression analysis;
Keywords: پنیر پردازش شده; processed cheese; emulsifying salt; polyphosphate; textural property;
Keywords: پنیر پردازش شده; Structure; Function; Food products; Structural elements; Interaction; Fat spreads; Processed cheese; Protein gelation; β-Lactoglobulin; κ-Carrageenan; Milk proteins
Keywords: پنیر پردازش شده; processed cheese; fat; rheology;
Thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and Clostridium sporogenes JCM1416MGA in full and low fat “requeijão cremoso”
Keywords: پنیر پردازش شده; Heat resistance; Spores; Inactivation models; D value; Processed cheese; Weibull model; Requeijão cremoso; Sporeforming bacteria; Clostridium; Bacillus; Paenibacillus; Thermal processing; Dairy products; Shelf-life; Capillary tubes; Thermal death tubes;
Effect of 3D printing on the structure and textural properties of processed cheese
Keywords: پنیر پردازش شده; Additive manufacturing; 3D printing; Processed cheese; Dynamic oscillatory rheology; Texture profile analysis; Confocal laser scanning microscopy;
pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese
Keywords: پنیر پردازش شده; 31P nuclear magnetic resonance; hydrolysis; sodium polyphosphate; processed cheese;
Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese
Keywords: پنیر پردازش شده; Processed cheese; Basil seed gum; Rennet casein; Rheology; Microstructure;
Short communicationKinetics of Listeria monocytogenes cell reduction in processed cheese during storage
Keywords: پنیر پردازش شده; Listeria monocytogenes; Processed cheese; Microbial reduction; Weibull distribution; Temperature effects; Arrhenius equation;
Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella
Keywords: پنیر پردازش شده; processed cheese; emulsifying salt; physicochemical properties;
Linear creep and recovery analysis of ketchup-processed cheese mixtures using mechanical simulation models as a function of temperature and concentration
Keywords: پنیر پردازش شده; Ketchup; Processed cheese; Creep and recovery test; Temperature; Concentration;
Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration
Keywords: پنیر پردازش شده; Ketchup; Processed cheese; Dynamic rheology; Temperature; Concentration
The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese
Keywords: پنیر پردازش شده; Emulsifying salt; Phosphate; Processed cheese; Rheology; Viscoelastic properties
Loss of viability of Listeria monocytogenes in contaminated processed cheese during storage at 4, 12 and 22 °C
Keywords: پنیر پردازش شده; Listeria; Processed cheese; Survival; Weibull model
Protein substitution to produce a processed cheese with high branched-chain amino acids of medical and genetic importance
Keywords: پنیر پردازش شده; Processed cheese; Branched chain amino acids; Ras cheese; Kariesh cheese; Protein replacement; Chemical and sensory analysis; Liver; Brain; Phenylalanine; BALB/c mice
Evaluation of processed cheese fortified with fish oil emulsion
Keywords: پنیر پردازش شده; Processed cheese; Encapsulation; Fish oil emulsion; Oxidation; Sensory perception
Effect of addition of selected solid cosolutes on viscoelastic properties of model processed cheese containing pectin
Keywords: پنیر پردازش شده; Processed cheese; Pectin; Glucose; Galactose; Fructose; Lactose; Saccharose
The effect of the pH at cooking on the properties of processed cheese spreads containing whey proteins
Keywords: پنیر پردازش شده; Processed cheese; Whey proteins; Denaturation; Rheology
Characteristics of rennet–casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures
Keywords: پنیر پردازش شده; Rennet–casein; Maize starch; Processed cheese; Rheological property; Meltability; Microstructure; Phase separation
Effect of acid hydrolysis time on amino acid determination in casein and processed cheeses with different fat content
Keywords: پنیر پردازش شده; Amino acid; Casein; Processed cheese; Fat; Acid hydrolysis; Hydrolysis curve; Nonlinear regression; Correction factor; Loss; Food analysis; Food composition
Effect of light and packages on stability of spreadable processed cheese
Keywords: پنیر پردازش شده; Packaging; Processed cheese; Light exposure; Shelf-life
Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity
Keywords: پنیر پردازش شده; Processed cheese; Chemical composition; Textural properties; Viscoelastic properties; Apparent viscosity; Texture profile analysis; Stress relaxation test
Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools
Keywords: پنیر پردازش شده; Processed cheese; Mid-Infrared spectroscopy; Texture profile analysis; Meltability; Chemometrics
Evaluating Mid-infrared Spectroscopy as a New Technique for Predicting Sensory Texture Attributes of Processed Cheese
Keywords: پنیر پردازش شده; descriptive sensory analysis; processed cheese; mid-infrared spectroscopy; chemometrics
Comparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses
Keywords: پنیر پردازش شده; Capillary zone electrophoresis; Immobilized pH gradient isoelectric focusing; Casein; Caseinate; Processed cheese