Manufacture of Requeijão cremoso processed cheese with galactooligosaccharide

Carbohydrate Polymers

Volumn 174, Issue , 2017, Pages 869-875

  Belsito, P C ^a   Ferreira, M V S ^a   Cappato, L P ^a   Cavalcanti, R N ^b   Vidal, V A S ^b   Pimentel, T C ^c   Esmerino, E A ^d   Balthazar, C F ^d   Neto, R P C ^e   Tavares, M I B ^e   Zacarchenco, P B ^g   Freitas, M Q ^d   Silva, M C ^f   Raices, R S L ^f   Pastore, G M ^b   Pollonio, M A R ^b   Cruz, A G ^f  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c INSTITUTO FEDERAL DO PARANÁ   (Brazil)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^e FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^f INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^g CPqD Telecom and IT Solutions   (Brazil)

Author keywords

Galactooligosaccharide; Microstructure; Requeijao cremoso; Rheology; Sensory acceptance; TD nuclear magnetic resonance

Indexed keywords

ELASTICITY; MICROSTRUCTURE; NUCLEAR MAGNETIC RESONANCE; RHEOLOGY;

APPARENT VISCOSITY; CHEMICAL CHARACTERISTIC; COMPACT STRUCTURES; GALACTO-OLIGOSACCHARIDES; PROCESSED CHEESE; QUALITY PARAMETERS; REQUEIJAO CREMOSO; SENSORY ACCEPTANCE;

ACCEPTANCE TESTS;

EID: 85024096220     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2017.07.021     Document Type: Article

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