Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

International Journal of Food Science and Technology

Volumn 50, Issue 4, 2015, Pages 999-1008

  Poltorak A ^a   Wyrwisz, J ^a   Moczkowska, M ^a   Marcinkowska Lesiak, M ^a   Stelmasiak, A ^a   Ulanicka, U ^a   Zalewska, M ^a   Wierzbicka, A ^a   Sun, Da Wen ^b  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Cheese; Cheese meltability; Colour; Composition; Fat reduction; Texture

Indexed keywords

ADHESIVES; CHEESES; CHEMICAL ANALYSIS; COLOR; DAIRIES; ELASTICITY; HARDNESS; INFRARED DEVICES; MICROWAVE HEATING; NEAR INFRARED SPECTROSCOPY; QUALITY CONTROL; TEXTURES;

CHEMICAL COMPOSITIONS; CORRELATION ANALYSIS; FAT REDUCTION; INSTRUMENTAL TEXTURE; MELTABILITY; SENSORY ATTRIBUTES; TEXTURAL PROPERTIES; UNIVERSAL TESTING MACHINES;

SENSORY ANALYSIS;

BRASSICA NAPUS VAR. NAPUS;

EID: 84925156562     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12707     Document Type: Article

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