Reducing salt level in food: Part 2. Modelling salt diffusion in model cheese systems with regards to their composition
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
1. AFSSA (2002). Rapport du groupe de travail sur le sel (86p).
2. Effect of chymosin reduction and salt substitution on the properties of white salted cheese;Al-Otaibi;International Dairy Dairy Journal,2006
3. Diffusion of grouped multicomponent mixtures in uniform and nonuniform media;Bailey;American Institute of Chemical Engineering Journal,1975
4. Multicomponent diffusion modeling and simulation in prato cheese salting using brine at rest: the finite element method approach;Bona;Journal of Food Engineering,2007
5. Modelling of isothermal diffusion of whey components from small curd cottage cheese during washing;Bressan;Journal of Food Science,1981
Cited by 41 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. Retention and release of aroma and taste compounds, influence on perception;Flavor;2023
2. Strategies to Reduce Salt Content and Its Effect on Food Characteristics and Acceptance: A Review;Foods;2022-10-07
3. ADSA Foundation Scholar Award: Materials science approach to the study of mechanical and diffusion properties in cheese;Journal of Dairy Science;2022-06
4. Salting of Cheese;Encyclopedia of Dairy Sciences;2022
5. Relationships between cheese composition, rheological and sensory properties highlighted using the BaGaTel database;International Dairy Journal;2021-07
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