Application of mid-infrared spectroscopy to the prediction of maturity and sensory texture attributes of cheddar cheese

Journal of Food Science

Volumn 72, Issue 3, 2007, Pages

  Fagan, C C ^a   O'Donnell, C P ^a   O'Callaghan, D J ^b   Downey, G ^c   Sheehan, E M ^d   Delahunty, C M ^e   Everard, C ^a,b   Guinee, T P ^b   Howard, V ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^c ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^d UNIVERSITY COLLEGE CORK   (Ireland)

^e UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Cheddar cheese; Chemometrics; Maturity; Mid infrared spectroscopy; Sensory texture attributes; Water soluble nitrogen

Indexed keywords

ARTICLE; CHEESE; FOOD HANDLING; HUMAN; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; PHYSICAL CHEMISTRY; PREDICTION AND FORECASTING; QUALITY CONTROL; REPRODUCIBILITY; SENSITIVITY AND SPECIFICITY; STANDARD; TASTE; TEMPERATURE; TIME;

CHEESE; CHEMISTRY, PHYSICAL; FOOD TECHNOLOGY; HUMANS; PREDICTIVE VALUE OF TESTS; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; SPECTROSCOPY, NEAR-INFRARED; TASTE; TEMPERATURE; TIME FACTORS;

EID: 34147095521     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00309.x     Document Type: Article

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