Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology-Reference-Cited by-同舟云学术

Effect of adding salty‐taste enhancers on physicochemical and microstructural characteristics of reduced‐NaCl UF cheese using mixture design methodology

Published:2021-12-08 Issue:1 Volume:75 Page:214-238
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Mahmoodi Zohre¹,Zendeboodi Fatemeh¹^ORCID,Mortazavian Amir Mohammad²^ORCID,Farhoodi Mehdi²,Mofid Vahid²,Mohammadi Moghaddam Toktam³,Mehraban Sang Atash Masoome⁴

Affiliation:

1. Student Research Committee Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Tehran provinve 1985717443 Iran

2. Department of Food Technology Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Tehran province 1985717443Iran

3. Department of Nutritional Sciences and Food Technology Neyshabur University of Medical Sciences Moallem Neyshabur Khorasan Razavi province 14139‐93186Iran

4. Food Quality and Safety Research Department Food Science and Technology Research Institute ACECR Khorasan Razavi Branch Azadi Square Mashhad Khorasan Razavi province 9177949367 Iran

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12832

Reference50 articles.

1. Effect of mineral salt replacement on properties of Turkish White cheese

2. Development and modeling of a novel plant-based yoghurt produced by Jerusalem artichoke and almond milk using l-optimal mixture design

3. Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

4. pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese

5. Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese

Cited by 1 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. Formulation of novel low-sodium salts using potassium salts and dietary polysaccharide;Food Research International;2024-10