Effect of Carrageenan on Physicochemical and Functional Properties of Low-Fat Colby Cheese

Journal of Food Science

Volumn 81, Issue 8, 2016, Pages E1949-E1955

  Wang, Fang ^a   Tong, Qigen ^a   Luo, Jie ^b   Xu, Yiqing ^a   Ren, Fazheng ^b  

^a BEIJING UNIVERSITY OF AGRICULTURE   (China)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

carrageenan; functional properties; low fat cheese; water partitioning; yield

Indexed keywords

CARRAGEENAN; CASEIN; FAT INTAKE; PROTEIN INTAKE; WATER;

ANALYSIS; ANIMAL; CHEESE; CHEMISTRY; FAT INTAKE; FLOW KINETICS; FOOD HANDLING; HARDNESS; HUMAN; LOW FAT DIET; MILK; PH; PROCEDURES; PROTEIN INTAKE;

ANIMALS; CARRAGEENAN; CASEINS; CHEESE; DIET, FAT-RESTRICTED; DIETARY FATS; DIETARY PROTEINS; FOOD HANDLING; HARDNESS; HUMANS; HYDROGEN-ION CONCENTRATION; MILK; RHEOLOGY; WATER;

EID: 84977503026     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13369     Document Type: Article

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