The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening-Reference-Cited by-同舟云学术

The effect of Guar and Tragacanth gums as edible coatings in Cheddar cheese during ripening

Published:2018-09-11 Issue:6 Volume:38 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Pourmolaie Hediyeh¹,Khosrowshahi Asl Asghar²,Ahmadi Mohammad¹,Zomorodi Shahin³^ORCID,Naghizadeh Raeisi Shahram¹

Affiliation:

1. Department of Food Science and Technology, Ayatollah Amoli branchIslamic Azad University Amol Iran

2. Department of Food Science and Technology, Shabester BranchIslamic Azad University Shabester Iran

3. Department of Engineering Research, West Azerbaijan Agricultural and Natural Resources Research Center, Agricultural ResearchEducation and Extension Organization (AREEO) Urmia Iran

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12529

Reference55 articles.

1. Use of Chitosan to Prolong Mozzarella Cheese Shelf Life

2. Influence of probiotic bacteria on the proteolysis profile of a semi-hard cheese

3. Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese

4. Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

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