Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage-Reference-Cited by-同舟云学术

Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage

Published:2020-08-31 Issue:4 Volume:66 Page:364-369
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:J Nutr Sci Vitaminol

Author:

ADACHI Kotomi¹,IGOSHI Asuka¹,MURATA Masatsune¹

Affiliation:

1. Department of Nutrition and Food Science, Ochanomizu University

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

https://www.jstage.jst.go.jp/article/jnsv/66/4/66_364/_pdf

Reference13 articles.

1. 1) Igoshi A, Sato Y, Kameyama K, Murata M. 2017. Galactose is the limiting factor for the browning or discoloration of cheese during storage. J Nutr Sci Vitaminol 63: 412-418.

2. 3) Kwak HS, Jung CS, Shinm SY, Ahn J. 2002. Removal of cholesterol from cheddar cheese by β-cyclodextrin. J Agric Food Chem 50: 7293-7298.

3. 4) Kapoor R, Metzger LE. 2008. Process cheese: Scientific and technological aspects—a review. Compr Rev Food Sci Food Saf 7: 194-214.

4. 5) El-Bakry M, Duggan E, O’Riordan ED, O’Sullivan M. 2010. Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties. J Food Eng 100: 596-603.

5. 6) Mullin WJ, Emmons DB. 1997. Determination of organic acids and sugars in cheese, milk and whey by high performance liquid chromatography. Food Res Int 30: 147-151.

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