Effect of phytosterols on textural and melting characteristics of cheese spread

Food Chemistry

Volumn 157, Issue , 2014, Pages 240-245

  Giri, Apurba ^a   Kanawjia, Suresh K ^a   Rajoria, Avneet ^a,b  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

^b NONE   (India)

Author keywords

Melting; Phytosterols; Processed cheese spread; Rapid Visco Analyzer; Textural

Indexed keywords

ALCOHOLS; MELTING; VISCOSITY INDEX;

HYPOCHOLESTEROLEMIC EFFECT; MELTING CHARACTERISTICS; MELTING PROPERTIES; PHYTOSTEROLS; PROCESSED CHEESE; RAPID VISCO ANALYZERS; TEXTURAL; TEXTURAL ATTRIBUTES;

DAIRIES;

PHYTOSTEROL; EMULSIFYING AGENT;

ADHESION; ARTICLE; CHEESEMAKING; CONTROLLED STUDY; FOOD ANALYSIS; FOOD TEXTURE; MELTING POINT; SHEAR STRESS; VISCOSITY; ANALYSIS; CHEESE; CHEMISTRY; FOOD HANDLING; HUMAN; PHYSICAL CHEMISTRY;

CHEESE; EMULSIFYING AGENTS; FOOD HANDLING; FOOD TECHNOLOGY; HUMANS; PHYSICOCHEMICAL PHENOMENA; PHYTOSTEROLS; VISCOSITY;

EID: 84895805827     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.01.127     Document Type: Article

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