Sensory and instrumental characterization of low-fat and non-fat cream cheese

International Journal of Food Properties

Volumn 12, Issue 1, 2009, Pages 211-227

  Janhoj, Thomas ^a   Frost, Michael Bom ^a   Prinz, Jon ^b   Ipsen, Richard ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b TNO   (Netherlands)

Author keywords

Contraction flow; Cream cheese; Friction; Sensory; Squeezing flow

Indexed keywords

COLLOIDS; FRICTION; SHRINKAGE; TRIBOLOGY; VISCOSITY MEASUREMENT;

CONTRACTION FLOW; CREAM CHEESE; DESCRIPTORS; DYNAMIC OSCILLATIONS; FRICTION MEASUREMENTS; INSTRUMENTAL CHARACTERIZATIONS; MAXIMAL CORRELATIONS; MEASUREMENT UNCERTAINTIES; SENSORY; SENSORY PROPERTIES; SQUEEZING FLOW; STEADY SHEARS;

UNCERTAINTY ANALYSIS;

EID: 57849162807     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910802252007     Document Type: Article

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