Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread-Reference-Cited by-同舟云学术

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Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

Published:2016-11-29 Issue:3 Volume:70 Page:372-379
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Silva Eric Keven¹,Toledo Hijo Ariel Antonio C¹,da Costa Joyce Maria G¹,Marques Gerson R¹,Pereira Joelma¹,Borges Soraia V¹

Affiliation:

1. Food Science Department; Federal University of Lavras; Lavras MG 37200-000 Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12358/fullpdf

Reference36 articles.

1. Water sorption isotherms of starch powders: part 1: mathematical description of experimental data;Al-Muhtaseb;Journal of Food Engineering,2004

2. Preference mapping of texture of dulce de leche;Ares;Journal of Sensory Studies,2006

3. Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices;Baranauskiene;Food Research International,2006

4. Influence of a protein concentrate used as a fat substitute on the quality of cheese bread;Clareto;Brazilian Archives of Biology and Technology,2006

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1. Drying of dairy products;Drying Technology in Food Processing;2023

2. Current Advantages in the Application of Microencapsulation in Functional Bread Development;Foods;2022-12-24

3. The Role of Microencapsulation in Food Application;Molecules;2022-02-23

4. Estabilidade física e química de hidrolisados proteicos de okara microencapsulados por spray drying;Brazilian Journal of Food Technology;2020

5. Gluten-free cheese bread from frozen dough: effect of modified cassava starch;Food Science and Technology;2019-12

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