An appraisal of the impact of compositional and ripening parameters on CO2 diffusivity in semi-hard cheese

Food Chemistry

Volumn 194, Issue , 2016, Pages 1172-1179

  Acerbi, F ^a   Guillard, V ^a   Guillaume, C ^a   Saubanere, M ^b   Gontard, N ^a  

^a UMR IATE   (France)

^b UNIVERSITÉ DE MONTPELLIER   (France)

Author keywords

Carbon dioxide; Diffusivity; Ripening parameters; Semi hard cheese

Indexed keywords

DIFFUSION; PROTEINS;

COMPLEX RELATIONSHIPS; PROTEIN CONTENTS; QUADRATIC CURVES; RIPENING PARAMETERS; SALT ADDITION; SALTING-IN; SEMI-HARD CHEESE; VISCOSITY INCREASE;

CARBON DIOXIDE;

CARBON DIOXIDE; PHOSPHOTUNGSTIC ACID; SODIUM CHLORIDE; PROTEIN;

ARTICLE; CHEESE; CHEMICAL COMPOSITION; CONTROLLED STUDY; DISPERSION; MATHEMATICAL MODEL; MOISTURE; PRINCIPAL COMPONENT ANALYSIS; PROTEIN CONTENT; SOLUBILITY; TEMPERATURE; VISCOSITY; ANALYSIS; CHEMISTRY; FOOD HANDLING;

CARBON DIOXIDE; CHEESE; FOOD HANDLING; PROTEINS; SODIUM CHLORIDE; TEMPERATURE;

EID: 84941333136     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.08.020     Document Type: Article

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