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Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

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Citace ČSN ISO 690:2011

Citace článku v časopise:
ČERNÍKOVÁ, Michaela, František BUŇKA, Matěj POSPIECH, Bohuslava TREMLOVÁ, Kristýna HLADKÁ, Vladimír PAVLÍNEK a Pavel BŘEZINA. Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production. International Dairy Journal [online]. 2010, vol. 20, iss. 5, s. 336-343. [cit. 2017-06-27]. ISSN 0958-6946. Dostupné z: http://www.sciencedirect.com/science/article/pii/S0958694609002544.

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Související články

  1. Dimitreli, Georgia: "Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity" International journal of food properties 12.1 (2009) 261-275.
  2. Alves, Vtor D: "Effect of temperature on the dynamic and steady-shear rheology of a new microbial extracellular polysaccharide produced from glycerol byproduct" Carbohydrate Polymers 79.4 (2010) 981-988.
  3. Cunha, C.R.: "Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying Salts" Journal of food science 75.1 (2010) -20.
  4. Bunka, František: "Effect of 1-monoglycerides on viscoelastic properties of processed cheese" International journal of food properties 10.4 (2007) 819-828.
  5. Bowland, Bowland: "Factors determining large-strain (fracture) rheological properties of model processed cheese." Journal of dairy science 82.9 (1999) 1851-1859.
  6. Yilmaz, Mustafa T: "Steady and dynamic oscillatory shear rheological properties of ketchup–processed cheese mixtures: Effect of temperature and concentration." Journal of food engineering 103.2 (2011-03-15) 197-210.
  7. Glenn, T.A. A: "A statistical analysis of creaming variables impacting process cheese melt quality" Journal of food quality 26.4 (2003) 299-321.
  8. Awad, R: "Physical and sensory properties of block processed cheese with formulated emulsifying salt mixtures" International journal of food properties 7.3 (2004) 429-448.
  9. Lu, Y: "Effects of pH on the Textural Properties and Meltability of Pasteurized Process Cheese Made with Different Types of Emulsifying Salts" Journal of food science 73.8 (2008) .
  10. Swenson, B. J: "Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads" Journal of food science 65.5 (2000) 822-825.
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