Influence of compression parameters on mechanical behavior of mozzarella cheese-Reference-Cited by-同舟云学术

Influence of compression parameters on mechanical behavior of mozzarella cheese

Published:2017-01-25 Issue:5 Volume:48 Page:427-432
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Fogaça Davi Novaes Ladeia¹^ORCID,da Silva William Soares²,Rodrigues Luciano Brito²

Affiliation:

1. Federal Institute of Education Science and Technology of Bahia (IFBA); Rua Gileno de Sá, 271 - Recanto dos Pássaros; Barreiras BA CEP 47808-006 Brazil

2. Materials and Environment Research Group; State University of Southwest Bahia, BR 415, km 04, s/n; CEP 45700-000 Itapetinga BA Brazil

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12246/fullpdf

Reference34 articles.

1. Ak , M. M. 1993 Rheological measurements on Mozzarella cheese

2. Anisotropy in tensile properties of Mozzarella cheese;Ak;Journal of Food Science,1997

3. Effect of degree of compression on texture profile parametres of Pelican mango;Al-Haq;Journal of Texture Studies,2004

4. Influence of deformation rate and degree of compression on textural parameters of potato and apple tissues in texture profile analysis;Alvarez;European Food Research and Technology,2002

5. Tensile testing to quantitate the anisotropy and strain hardening of mozzarella cheese;Bast;International Dairy Journal,2015

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