Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity

Journal of Food Engineering

Volumn 79, Issue 4, 2007, Pages 1364-1373

  Dimitreli, Georgia ^a   Thomareis, Apostolos S ^a  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

Apparent viscosity; Chemical composition; Processed cheese; Stress relaxation test; Textural properties; Texture profile analysis; Viscoelastic properties

Indexed keywords

COMPOSITION; FOOD PROCESSING; STRESS RELAXATION; VISCOSITY;

APPARENT VISCOSITY; PROCESSED CHEESE; STRESS RELAXATION TEST; TEXTURAL PROPERTIES; TEXTURE PROFILE ANALYSIS;

DAIRY PRODUCTS;

EID: 33750935996     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.04.043     Document Type: Article

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