A new food stabilizer in technological properties of low-fat processed cheese-Reference-Cited by-同舟云学术

A new food stabilizer in technological properties of low-fat processed cheese

Published:2022-10-17 Issue:3 Volume:249 Page:597-606
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Anjo Fernando Antônio,Saraiva Bianka Rocha,da Silva Jessica Bassi,Ogawa Camilla Yara Langer,Sato Francielle,Bruschi Marcos Luciano,Riegel-Vidotti Izabel Cristina,Simas Fernanda Fogagnoli,Matumoto-Pintro Paula Toshimi^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-022-04155-z.pdf

Reference45 articles.

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2. da Silva DF, de Souza Ferreira SB, Bruschi ML et al (2016) Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese. Food Hydrocoll 60:308–316. https://doi.org/10.1016/j.foodhyd.2016.03.034

3. Kapoor R, Metzger LE (2008) Process cheese: scientific and technological aspects—a review. Compr Rev Food Sci Food Saf 7:194–214. https://doi.org/10.1111/j.1541-4337.2008.00040.x

4. Ferrão LL, Silva EB, Silva HLA et al (2016) Strategies to develop healthier processed cheeses: reduction of sodium and fat contents and use of prebiotics. Food Res Int 86:93–102. https://doi.org/10.1016/j.foodres.2016.04.034

5. Johnson ME, Kapoor R, McMahon DJ et al (2009) Reduction of sodium and fat levels in natural and processed cheeses: scientific and technological aspects. Compr Rev Food Sci Food Saf 8:252–268. https://doi.org/10.1111/j.1541-4337.2009.00080.x

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