Characterization of the Processing Conditions upon Textural Profile Analysis (TPA) Parameters of Processed Cheese Using Near-Infrared Hyperspectral Imaging-Reference-Cited by-同舟云学术

Characterization of the Processing Conditions upon Textural Profile Analysis (TPA) Parameters of Processed Cheese Using Near-Infrared Hyperspectral Imaging

Published:2019-12-08 Issue:8 Volume:53 Page:1190-1203
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Shan Jiajia¹,Zhang Yituo¹,Liang Jing¹,Wang Xue¹

Affiliation:

1. School of Ocean Science and Technology, Dalian University of Technology, Panjin, China

Publisher

Informa UK Limited

Subject

Electrochemistry,Biochemistry (medical),Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00032719.2019.1700421

Reference24 articles.

1. The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

2. The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads

3. The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads

4. Monitoring the effect of transglutaminase in semi-hard cheese during ripening by hyperspectral imaging

5. Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity

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