Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese

Published:2022-04-06 Issue:3 Volume:75 Page:668-678
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

ALQtaishat Nour¹,Saleh Mohammed¹^ORCID,Al‐Ismail Khalid¹,Abu Ghoush Mahmoud²³

Affiliation:

1. Department of Nutrition and Food Technology The University of Jordan Amman 11942 Jordan

2. Department of Clinical Nutrition and Dietetics Faculty of Applied Medical Sciences The Hashemite University Zarqa Jordan

3. Science and Nutrition and Dietetics Program Collage of Pharmacy Al Ain University P.O. Box 64141 Abu Dhabi UAE

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12867

Reference37 articles.

1. Role of hydrophobicity in food peptide functionality and bioactivity;Acquah C;Journal of Food Bioactives,2019

2. Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review

3. Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production

4. The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile

5. The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese

Cited by 2 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. A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025;Food & Function;2024

2. Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review;Critical Reviews in Food Science and Nutrition;2022-09-12

同舟云学术

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