Carrageenan type effect on soybean oil/soy protein isolate emulsion employed as fat replacer in panela-type cheese

Grasas y Aceites

Volumn 66, Issue 4, 2015, Pages

  Rojas Nery, E ^a   Guemes Vera N ^b   Meza Marquez, O G ^a   Totosaus, A ^a  

^a Food Science Laboratory and Pilot Plant   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

Author keywords

Carrageenan; Emulsified soybean oil; Fat replacement; Fourier transform infra red spectroscopy; Panela type cheese; Textural profile analysis

Indexed keywords

DAIRIES; EMULSIFICATION; FATTY ACIDS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MOISTURE; PROTEINS; TEXTURES;

CARRAGEENANS; FAT REPLACEMENTS; FATTY ACID PROFILES; FOURIER TRANSFORM INFRA REDS; MOISTURE RETENTION; SOY PROTEIN ISOLATES; TEXTURAL PROFILE ANALYSIS; TEXTURAL PROPERTIES;

SOYBEAN OIL;

EID: 84944388845     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.0240151     Document Type: Article

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