-
2
-
-
67349287226
-
Origin, history and manufacturing process of Egyptian dairy products: an overview
-
Abou-Donia S A (2008) Origin, history and manufacturing process of Egyptian dairy products: an overview. Alexandria Journal of Food Science and Technology 5 51-62.
-
(2008)
Alexandria Journal of Food Science and Technology
, vol.5
, pp. 51-62
-
-
Abou-Donia, S.A.1
-
3
-
-
20744440979
-
Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures
-
Ahmed N H, Elsoda M, Hassan A N and Frank J (2005) Improving the textural properties of an acid-coagulated (Karish) cheese using exopolysaccharide producing cultures. LWT Food Science and Technology 38 843-847.
-
(2005)
LWT Food Science and Technology
, vol.38
, pp. 843-847
-
-
Ahmed, N.H.1
Elsoda, M.2
Hassan, A.N.3
Frank, J.4
-
6
-
-
0034375261
-
Vibration and compression responses of Cheddar cheese at different fat content and age
-
Beal P and Mittal G S (2000) Vibration and compression responses of Cheddar cheese at different fat content and age. Milchwissenschaft 55 139-142.
-
(2000)
Milchwissenschaft
, vol.55
, pp. 139-142
-
-
Beal, P.1
Mittal, G.S.2
-
7
-
-
84888819416
-
Soluble hydrocolloids enable fat reduction in process cheese spreads
-
Brummel S E and Lee K (1990) Soluble hydrocolloids enable fat reduction in process cheese spreads. Journal of Food Science 55 1290-1292.
-
(1990)
Journal of Food Science
, vol.55
, pp. 1290-1292
-
-
Brummel, S.E.1
Lee, K.2
-
9
-
-
84941053123
-
Sodium carboxymethylcellulose
-
3rd edn Whistler R L, BeMiller J N, eds. San Diego, CA: Academic Press, Inc.
-
Feddersen R L and Thorp S N (1993) Sodium carboxymethylcellulose. In Industrial Gums. Polysaccharides and their Derivates, 3rd edn, pp. 537-578. Whistler R L, BeMiller J N, eds. San Diego, CA: Academic Press, Inc.
-
(1993)
Industrial Gums. Polysaccharides and their Derivates
, pp. 537-578
-
-
Feddersen, R.L.1
Thorp, S.N.2
-
10
-
-
57049161104
-
-
IDF Standard 99A. Brussels: International Dairy Federation.
-
IDF Standard 99A (1987) International Dairy Federation. Brussels: International Dairy Federation.
-
(1987)
International Dairy Federation
-
-
-
12
-
-
39549084691
-
Sensory and rheological characterization of acidified milk drinks
-
Janhøj T, Frøst M B and Ipsen R (2008) Sensory and rheological characterization of acidified milk drinks. Food Hydrocolloids 22 798-806.
-
(2008)
Food Hydrocolloids
, vol.22
, pp. 798-806
-
-
Janhøj, T.1
Frøst, M.B.2
Ipsen, R.3
-
13
-
-
0142198451
-
Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese
-
Kahyaoglu T and Kaya S (2003) Effects of heat treatment and fat reduction on the rheological and functional properties of Gaziantep cheese. International Dairy Journal 13 867-875.
-
(2003)
International Dairy Journal
, vol.13
, pp. 867-875
-
-
Kahyaoglu, T.1
Kaya, S.2
-
16
-
-
0036533262
-
Effect of salt on hardness and whiteness of Gaziantep cheese during short term brining
-
Kaya S (2002) Effect of salt on hardness and whiteness of Gaziantep cheese during short term brining. Journal of Food Engineering 52 155-159.
-
(2002)
Journal of Food Engineering
, vol.52
, pp. 155-159
-
-
Kaya, S.1
-
17
-
-
0031436677
-
Flavour enhancement of direct acidified Kareish cheese using attenuated lactic acid bacteria
-
Kebary K M K, Salem O M, Hamed A I and El-Sisi A S (1997) Flavour enhancement of direct acidified Kareish cheese using attenuated lactic acid bacteria. Food Research International 30 265-272.
-
(1997)
Food Research International
, vol.30
, pp. 265-272
-
-
Kebary, K.M.K.1
Salem, O.M.2
Hamed, A.I.3
El-Sisi, A.S.4
-
18
-
-
0012015255
-
Sodium carboxymethylcellulose
-
In. Glicksman M, ed. Boca Raton, FL: CRC Press, Inc.
-
Keller J D (1986) Sodium carboxymethylcellulose. In Food Hydrocolloids, Vol. 3, pp. 43-109. Glicksman M, ed. Boca Raton, FL: CRC Press, Inc.
-
(1986)
Food Hydrocolloids
, vol.3
, pp. 43-109
-
-
Keller, J.D.1
-
19
-
-
1542575989
-
Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers
-
Koca N and Metin M (2004) Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers. International Dairy Journal 14 365-373.
-
(2004)
International Dairy Journal
, vol.14
, pp. 365-373
-
-
Koca, N.1
Metin, M.2
-
20
-
-
0038024014
-
Emulsion stabilizing properties of pectin
-
Leroux J, Langendorff V, Schick G, Vaishnav V; and Mazoyer J (2003) Emulsion stabilizing properties of pectin. Food Hydrocolloids 17 455-462.
-
(2003)
Food Hydrocolloids
, vol.17
, pp. 455-462
-
-
Leroux, J.1
Langendorff, V.2
Schick, G.3
Vaishnav, V.4
Mazoyer, J.5
-
21
-
-
0037950045
-
Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin
-
Lootens D, Capel F, Durand D, Nicolai T, Boulenguer P and Langendorff V (2003) Influence of pH, Ca concentration, temperature and amidation on the gelation of low methoxyl pectin. Food Hydrocolloids 17 237-244.
-
(2003)
Food Hydrocolloids
, vol.17
, pp. 237-244
-
-
Lootens, D.1
Capel, F.2
Durand, D.3
Nicolai, T.4
Boulenguer, P.5
Langendorff, V.6
-
22
-
-
70149091473
-
Effect of addition of selected solid cosolutes on viscoelastic properties of model processed cheese containing pectin
-
Macků I, Buňka F, Voldaánová B and Pavlínek V (2009) Effect of addition of selected solid cosolutes on viscoelastic properties of model processed cheese containing pectin. Food Hydrocolloids 23 2078-2084.
-
(2009)
Food Hydrocolloids
, vol.23
, pp. 2078-2084
-
-
Macků, I.1
Buňka, F.2
Voldaánová, B.3
Pavlínek, V.4
-
23
-
-
0036001720
-
Textural and sensorial characterization of Montasio cheese produced using proteolytic starters
-
Mairfreni M, Marino M, Pittia P and Rondinini G (2002) Textural and sensorial characterization of Montasio cheese produced using proteolytic starters. Milchwissenschaft 57 23-26.
-
(2002)
Milchwissenschaft
, vol.57
, pp. 23-26
-
-
Mairfreni, M.1
Marino, M.2
Pittia, P.3
Rondinini, G.4
-
25
-
-
0142073953
-
Pectins
-
2nd edn Imeson A, ed. London: Blackie Academic and Professional.
-
May C D (1997) Pectins. In Thickening and Gelling Agents for Food, 2nd edn, pp. 232-261. Imeson A, ed. London: Blackie Academic and Professional.
-
(1997)
Thickening and Gelling Agents for Food
, pp. 232-261
-
-
May, C.D.1
-
26
-
-
80053575782
-
Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green Edam cheese
-
DOI:
-
Oliveira N M, Dourado F Q, Peres A M, Silva M V, Maia J M and Teixeira J A (2010) Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green Edam cheese. Food and Bioprocess Technology 4 1414-1421. DOI:
-
(2010)
Food and Bioprocess Technology
, vol.4
, pp. 1414-1421
-
-
Oliveira, N.M.1
Dourado, F.Q.2
Peres, A.M.3
Silva, M.V.4
Maia, J.M.5
Teixeira, J.A.6
-
27
-
-
34548493395
-
Pectins
-
Steinbüchel A, Rhee S K, eds. Weinheim: Wiley-VCH Verlag.
-
Ralet M-C, Bonnin E and Thibault J-F (2005) Pectins. In Polysaccharides and Polyamides in the Food Industry, pp. 351-386. Steinbüchel A, Rhee S K, eds. Weinheim: Wiley-VCH Verlag.
-
(2005)
Polysaccharides and Polyamides in the Food Industry
, pp. 351-386
-
-
Ralet, M.-C.1
Bonnin, E.2
Thibault, J.-F.3
-
28
-
-
0002084112
-
Cheese: the toughest low-fat challenge
-
Rosenberg M (1992) Cheese: the toughest low-fat challenge. Dairy Foods 93 48-58.
-
(1992)
Dairy Foods
, vol.93
, pp. 48-58
-
-
Rosenberg, M.1
-
29
-
-
0004282518
-
-
SAS Cary, NC: SAS Institute, USA.
-
SAS (2000) SAS User, s Guide. Version 4. Cary, NC: SAS Institute, USA.
-
(2000)
SAS User,s Guide. Version 4
-
-
-
30
-
-
2142846002
-
Effect of water activity and solvent-ordering on intermolecular interaction of high-methoxyl pectins in various sugar solutions
-
Sato Y, Kawabuchi S, Irimoto Y and Miyawaki O (2004) Effect of water activity and solvent-ordering on intermolecular interaction of high-methoxyl pectins in various sugar solutions. Food Hydrocolloids 18 527-534.
-
(2004)
Food Hydrocolloids
, vol.18
, pp. 527-534
-
-
Sato, Y.1
Kawabuchi, S.2
Irimoto, Y.3
Miyawaki, O.4
-
31
-
-
0033502008
-
Structure, physic-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics
-
Sipahioglu O, Alvarez V B and Solano C-L (1999) Structure, physic-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics. International Dairy Journal 9 783-789.
-
(1999)
International Dairy Journal
, vol.9
, pp. 783-789
-
-
Sipahioglu, O.1
Alvarez, V.B.2
Solano, C.-L.3
-
32
-
-
0009029224
-
Development of standard rating scales for mechanical parameters and correlation between the objective and sensory texture measurements
-
Szczesniak A, Brandt M and Freidman H (1963) Development of standard rating scales for mechanical parameters and correlation between the objective and sensory texture measurements. Food Technology 22 50-54.
-
(1963)
Food Technology
, vol.22
, pp. 50-54
-
-
Szczesniak, A.1
Brandt, M.2
Freidman, H.3
-
33
-
-
4043181924
-
Role of cosolutes in gelation of high-methoxy pectin. Part 1. Comparison of sugars and polyols
-
Tsoga A, Richardson R K and Morris E R (2004) Role of cosolutes in gelation of high-methoxy pectin. Part 1. Comparison of sugars and polyols. Food Hydrocolloids 18 907-919.
-
(2004)
Food Hydrocolloids
, vol.18
, pp. 907-919
-
-
Tsoga, A.1
Richardson, R.K.2
Morris, E.R.3
-
35
-
-
0004035825
-
-
Cambridge and Boca Raton: Woodhead Publishing Limited and CRC Press LLC.
-
Williams P A and Phillips G O (2000) Handbook of Hydrocolloids. Cambridge and Boca Raton: Woodhead Publishing Limited and CRC Press LLC.
-
(2000)
Handbook of Hydrocolloids
-
-
Williams, P.A.1
Phillips, G.O.2
-
37
-
-
0035972530
-
New water-soluble cellulosic polymers: a review
-
Zhang L M (2001) New water-soluble cellulosic polymers: a review. Macromolecular Materials and Engineering 286 267-275.
-
(2001)
Macromolecular Materials and Engineering
, vol.286
, pp. 267-275
-
-
Zhang, L.M.1
-
38
-
-
0041035801
-
An improved method for the quantitative determination of carboxymethyl cellulose in food products
-
Zorba M and Ova G (1999) An improved method for the quantitative determination of carboxymethyl cellulose in food products. Food Hydrocolloids 13 73-76.
-
(1999)
Food Hydrocolloids
, vol.13
, pp. 73-76
-
-
Zorba, M.1
Ova, G.2
|