Modification of imitation cheese structure and rheology using pre-gelatinised starches

European Food Research and Technology

Volumn 226, Issue 5, 2008, Pages 1039-1046

  Mounsey, John S ^a   O'Riordan, E Dolores ^b  

^a TEAGASC   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Amylose levels; Electron microscopy; Imitation cheese; Pre gelatinised starch; Rheology

Indexed keywords

DISPERSIONS; ELECTRON MICROSCOPY; FOOD PROCESSING; RHEOLOGY; STARCH; VISCOSITY;

AMYLOSE LEVELS; IMITATION CHEESE; PRE-GELATINISED STARCH;

DAIRY PRODUCTS;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 38949100392     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0629-5     Document Type: Article

References (32)

1. Guinee TP, Caric M, Kalab M (2004) In cheese: chemistry, physics and microbiology, 3rd edn, vol 2. Major Cheese Groups. Elsevier, Amsterdam, pp 349-394
2. Mounsey JS, O'Riordan ED (2001) J Food Sci 66:586-591
3. Mounsey JS, O'Riordan ED (1999) J Food Sci 64:701-703
4. Ennis MP, Mulvihill DM (1999) Food Hydrocoll 13:325-337
5. Montesinos-Herrero C, Cottell DC, O'Riordan ED, O'Sullivan M (2006) Int Dairy J 16:910-919
6. Wu MC, Lanier TC, Hamann DD (1985) J Food Sci 50:20-25
7. Kong CS, Ogawa H, Iso N (1999) J Food Sci 64:283-286
8. Pellegrino L, Resmini P, De Noni I, Masotti F (1996) J Dairy Sci 79:725-734
9. IDF (1989) Bull IDF 239:1-20
10. Zwiercan GA, Lacrourse NL, Lenchin JM (1987) US Patent 4,695,475
11. IDF (1958) International Dairy Federation, Brussels (Standard FIL-IDF 4)
12. NSAI (1955) National Standards Authority of Ireland, Dublin (IS 69)
13. IDF (1993) International Dairy Federation, Brussels (Standard FIL-IDF 20B)
14. Olson NF, Price WV (1958) J Dairy Sci 41:999-1000
15. Szczesniak AS (1963) J Food Sci 28:385-389
16. Swinkels JJM (1985) Starch/Stärke 37:1-5
17. Hennelly PJ, Dunne PG, O'Sullivan M, O'Riordan ED (2005a) Eur Food Res Technol 220:415-420
18. Hennelly PJ, Dunne PG, O'Sullivan M, O'Riordan ED (2005b) J Food Eng 75:388-395
19. Carpenter RN, Finnie KJ, Olsen RL (1998) US Patent 5,807,601
20. Davies L (1995) Food Technology Europe June/July, pp 44-52
21. Morris ER (1991) In: Harris P (ed) Food gels. Elsevier Applied Science, London, UK, pp 291-359
22. Tolstoguzov VB (1991) Food Hydrocoll 4:429-468
23. Kim JM (1986) PhD Thesis, Department of Food Science and Nutrition, University of Rhode Island, Kingston, RI
24. Zobel HF (1988) Starch/Stärke 40:44-50
25. Conde-Petit B, Escher F (1994) Starch/Stärke 46:172-177
26. Stampanoni CR, Noble AC (1991) J Texture Stud 22:381-392
27. Guinee TP, Auty MAE, Mullins C (1999) Aust J Dairy Technol 54:84-89
28. Zhou N, Mulvaney SJ (1998) J Dairy Sci 81:2561-2571
29. Paulson BM, McMahon DJ, Oberg CJ (1998) J Dairy Sci 81:2053-2064
30. Biliaderis CG, Page CM, Slade L, Sirett RR (1985) Carbohydr Polym 5:367-389
31. Ring SC, Colonna P, I'Anson J, Kalichvesky MT, Miles MJ, Morris VJ, Orford PD (1987) Carbohydr Res 162:277-293
32. Eliasson AC, Gudmunson M (1996) In: Eliasson AC (ed) Carbohydrates in food. 1, Marcel Dekker, Inc., New York, pp 431-503