Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contents

Journal of the Science of Food and Agriculture

Volumn 87, Issue 4, 2007, Pages 641-650

  Everard, Colm D ^a   O'Donnell, Colm P ^b   O'Callaghan, Donal J ^a   Sheehan, Elizabeth M ^c   Delahunty, Conor M ^d   O'Kennedy, Brendan T ^a   Howard, Vincent ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d CSIRO   (Australia)

Author keywords

Process cheese; Rheology; Sensory; Texture

Indexed keywords

EID: 33847736293     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2756     Document Type: Article

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