Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 308-316

  Felix da Silva, Denise ^a   Barbosa de Souza Ferreira, Sabrina ^a   Bruschi, Marcos Luciano ^a   Britten, Michel ^b   Matumoto Pintro, Paula Toshimi ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Fat reduction; Hardness; Hydrocolloids; Physicochemical properties; Rheology

Indexed keywords

COLLOIDS; EMULSIFICATION; EMULSIONS; FOOD SUPPLY; HEALTH RISKS; OILS AND FATS; POLYSACCHARIDES;

FAT REDUCTION; FOOD SYSTEM; HEALTH BENEFITS; HYDROCOLLOID; KONJAC GLUCOMANNAN; MICRO-STRUCTURAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; PROCESSED CHEESE; RHEOLOGICAL PROPERTY; TEXTURAL PROPERTIES;

HARDNESS;

EID: 84962792148     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.034     Document Type: Article

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