Reducing salt level in food: Part 1. Factors affecting the manufacture of model cheese systems and their structure-texture relationships

LWT

Volumn 42, Issue 10, 2009, Pages 1611-1620

  Floury, Juliane ^a   Camier, Bénédicte ^a   Rousseau, Florence ^a   Lopez, Christelle ^a   Tissier, Jean Pierre ^b   Famelart, Marie Hélène ^a  

^a UMR1253   (France)

^b CEMAGREF   (France)

Author keywords

Microstructure; Model cheese; Structure properties; Texture profile analysis

Indexed keywords

AGGREGATES; LIGHT SCATTERING; MANUFACTURE; OILS AND FATS; PROTEINS; RHEOLOGY; STRUCTURAL PROPERTIES;

DRY MATTER CONTENT; MATRIX; MICRO-STRUCTURAL PROPERTIES; MODEL CHEESE; RENNETING; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY; SALT LEVELS; STRUCTURE PROPERTY; TEXTURE PROFILE ANALYSIS;

SCANNING ELECTRON MICROSCOPY;

EID: 68949170908     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.05.026     Document Type: Article

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