The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads

LWT

Volumn 58, Issue 1, 2014, Pages 247-255

  Buňka, František ^a   Doudová, Lucie ^b   Weiserová, Eva ^a   Černíková, Michaela ^a   Dalibor Kuchar ^c   Slavíková, Štěpánka ^a   Nagyová, Gabriela ^a   Ponížil, Petr ^a   Grůber, Tomáš ^c   Michálek, Jaroslav ^b,d  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b UNIVERSITY OF DEFENCE   (Czech Republic)

^c Department of Research and Development ^*  (Czech Republic)

^d BRNO UNIVERSITY OF TECHNOLOGY   (Czech Republic)

Author keywords

Emulsifying salts; Phosphates; Processed cheese; Regression analysis

Indexed keywords

EMULSIFICATION; HARDNESS; PHOSPHATES; SALTS; SODIUM COMPOUNDS;

DIPHOSPHATES; DRY MATTERS; EMULSIFYING SALT; FAT IN DRY MATTERS; HYDROGEN PHOSPHATES; POLYPHOSPHATES; PROCESSED CHEESE; SODIUM POLYPHOSPHATE; TEXTURAL PARAMETERS; TEXTURAL PROPERTIES;

REGRESSION ANALYSIS;

EID: 84898772088     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.040     Document Type: Article

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