Dairy Fat Replacement in Low-Fat Cheese (LFC): A Review of Successful Technological Interventions
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-41661-4_23
Reference180 articles.
1. Agarwal, S., Powers, J., Swanson, B., Chen, S., & Clark, S. (2008). Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation. Journal of Dairy Science, 91(8), 2967–2980.
2. Akkerman, M., Kristensen, L. S., Jespersen, L., Ryssel, M. B., Mackie, A., Larsen, N. N., et al. (2017). Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl-starter culture, chymosin type and cheese ripening. International Dairy Journal, 70(Suppl C), 34–45.
3. Akoh, C. C. (1994). Carbohydrate polyesters as fat substitutes (Vol. 62). Boca Raton, FL: CRC Press.
4. Amelia, I., Drake, M., Nelson, B., & Barbano, D. M. (2013). A new method for the production of low-fat Cheddar cheese. Journal of Dairy Science, 96(8), 4870–4884.
5. Amornkul, Y., & Henning, D. R. (2007). Utilization of microfiltration or lactoperoxidase system or both for manufacture of cheddar cheese from raw milk. Journal of Dairy Science, 90(11), 4988–5000.
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Functionality and application of emulsion gels in fat replacement strategies for dairy products;Trends in Food Science & Technology;2024-10
2. Physicochemical, techno-functional, and proteolytic effects of various hydrocolloids as fat replacers in low-fat cheddar cheese;Frontiers in Sustainable Food Systems;2024-08-14
3. Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing;International Journal of Dairy Technology;2023-11-30
4. Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese;Food Science & Nutrition;2023-07-04
5. Fat Mimetics in Dairy Products;Fat Mimetics for Food Applications;2023-05-06
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3