Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

LWT

Volumn 56, Issue 2, 2014, Pages 356-362

  Diamantino, Vivian Ribeiro ^a   Beraldo, Fernanda Arantes ^a   Sunakozawa, Tássila Nakata ^a   Penna, Ana Lúcia Barretto ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Electrophoretic profile of casein; Fat replacer; Reduced fat cheese; Scanning electron microscopy; Texture profile analysis

Indexed keywords

CASEIN; CHEMICAL ANALYSIS; MICROSTRUCTURE; STARCH;

ELECTROPHORETIC PROFILE OF CASEIN; FAT REDUCTION; FAT REPLACE; PHYSICOCHEMICAL PROPERTY; REDUCED FAT; REDUCED-FAT CHEESE; TEXTURE PROFILE ANALYSIS; WATER-HOLDING CAPACITY; WAXY MAIZE STARCH; WAXY STARCHES;

SCANNING ELECTRON MICROSCOPY;

ZEA MAYS;

EID: 84892549294     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.12.001     Document Type: Article

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