Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese

Food and Bioprocess Technology

Volumn 4, Issue 8, 2011, Pages 1414-1421

  Oliveira, Nuno M ^a   Dourado, Fernando Q ^a   Peres, António M ^b   Silva, Marta V ^c,d   Maia, João M ^a   Teixeira, José A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^c UNIVERSITY INSTITUTE OF HEALTH SCIENCES IUCS   (Portugal)

^d UNIVERSITY OF PORTO   (Portugal)

Author keywords

Calorimetry; Edam cheese; Guar gum; Low fat; Rheology; Texture

Indexed keywords

CONTROL GROUPS; GUAR GUMS; LOW FAT; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL BEHAVIOUR; TEXTURAL PROPERTIES; TEXTURE PROFILE; WATER DESORPTION;

CALORIMETRY; DESORPTION; ELASTICITY; TEXTURES; THERMODYNAMIC PROPERTIES;

RHEOLOGY;

CYAMOPSIS TETRAGONOLOBA;

EID: 80053575782     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0324-6     Document Type: Article

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