Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition

LWT

Volumn 42, Issue 10, 2009, Pages 1621-1628

  Floury, Juliane ^a   Rouaud, Olivier ^b   Le Poullennec, Maëva ^c   Famelart, Marie Hélène ^a  

^a AGROCAMPUS OUEST   (France)

^b Universite de Nantes   (France)

^c IUT de Rennes   (France)

Author keywords

Ionic species; Mass transfer; Model cheese; Modelling; Sodium chloride

Indexed keywords

MICROSTRUCTURE; SURFACE DIFFUSION;

APPARENT DIFFUSION COEFFICIENT; D VALUES; FOOD SCIENCE AND TECHNOLOGY; IONIC SPECIES; MATRIX; MODEL CHEESE; MODELING; SALT DIFFUSION; SALT LEVELS; STRUCTURE/TEXTURE;

SODIUM CHLORIDE;

EID: 68949192801     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.06.002     Document Type: Article

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