Influence of processing parameters on the texture and microstructure of imitation cheese

European Food Research and Technology

Volumn 226, Issue 3, 2008, Pages 385-393

  Noronha, Nessa ^a   O'Riordan, E Dolores ^a   O'Sullivan, Michael ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Hardness; Imitation cheese; LM; Processing; Rheology; SEM; Shear rate

Indexed keywords

FOOD PROCESSING; HYDROGENATION; MICROSTRUCTURE; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

IMITATION CHEESE; PROCESSING PARAMETERS;

DAIRY PRODUCTS;

BRASSICA NAPUS;

EID: 38049151012     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0549-9     Document Type: Article

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