The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese

Food Research International

Volumn 107, Issue , 2018, Pages 137-147

  Ferrão, Luana L ^a   Ferreira, Marcus Vinícius S ^a   Cavalcanti, Rodrigo N ^b   Carvalho, Ana Flávia A ^b   Pimentel, Tatiana C ^c   Silva, Ramon ^d,f   Esmerino, Erick A ^d   Neto, Roberto P C ^e   Tavares, Maria Inês B ^e   Freitas, Mônica Q ^d   Menezes, Jaqueline C V ^e   Cabral, Lúcio M ^e   Moraes, Jeremias ^f   Silva, Márcia C ^f   Mathias, Simone P ^a   Raices, Renata S L ^f   Pastore, Gláucia M ^b   Cruz, Adriano 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)

Author keywords

Processing; Requeij o cremoso processed cheese; Sensory profiling; Sodium reduction; Xylooligosaccharide

Indexed keywords

AMINO ACIDS; ARGININE; PARTICLE SIZE; PROCESSING; VISCOSITY; YEAST;

APPARENT VISCOSITY; PHYSICOCHEMICAL PROPERTY; PROCESSED CHEESE; RHEOLOGICAL CHARACTERISTICS; SENSORY CHARACTERISTICS; SENSORY PROFILING; SODIUM REDUCTIONS; XYLOOLIGOSACCHARIDE;

SODIUM;

ARGININE; FLAVORING AGENT; GLUCURONIC ACID; OLIGOSACCHARIDE; SODIUM; XYLOOLIGOSACCHARIDE;

ADULT; CHEESE; CHEMISTRY; DECISION MAKING; ELASTICITY; FEMALE; FLOW KINETICS; FOOD ANALYSIS; FOOD HANDLING; HARDNESS; HUMAN; MALE; MICROBIOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; NUTRITIONAL VALUE; ODOR; PARTICLE SIZE; PROCEDURES; SCANNING ELECTRON MICROSCOPY; SMELLING; TASTE; VISCOSITY; YEAST; YOUNG ADULT;

ADULT; ARGININE; CHEESE; ELASTICITY; FEMALE; FLAVORING AGENTS; FOOD ANALYSIS; FOOD HANDLING; GLUCURONATES; HARDNESS; HUMANS; JUDGMENT; MAGNETIC RESONANCE SPECTROSCOPY; MALE; MICROSCOPY, ELECTRON, SCANNING; NUTRITIVE VALUE; OLFACTORY PERCEPTION; OLIGOSACCHARIDES; PARTICLE SIZE; RHEOLOGY; SMELL; SODIUM; TASTE; TASTE PERCEPTION; VISCOSITY; YEASTS; YOUNG ADULT;

EID: 85041918136     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.02.018     Document Type: Article

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