Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

International Dairy Journal

Volumn 20, Issue 5, 2010, Pages 336-343

  Černíková, Michaela ^a   Buňka, František ^a   Pospiech, Matej ^b   Tremlová, Bohuslava ^b   Hladká, Kristýna ^a   Pavlínek, Vladimír ^a   Březina, Pavel ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b UNIVERSITY OF VETERINARY AND PHARMACEUTICAL SCIENCES   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

CARRAGEENANS; DRY MATTERS; DYNAMIC OSCILLATORY RHEOMETRY; LOCUST BEAN GUM; LOW-METHOXYL PECTINS; MICROSCOPIC IMAGE ANALYSIS; MODIFIED STARCHES; PROCESSED CHEESE; SENSORY ANALYSIS;

DYNAMIC ANALYSIS; IMAGE ANALYSIS; PHOSPHOLIPIDS; SALTS; STARCH;

EMULSIFICATION;

EID: 76749116155     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.12.012     Document Type: Article

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