The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants-Reference-Cited by-同舟云学术

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The effect of packaging materials on physicochemical, microbiological, and sensorial properties of Turkish whey (Lor) cheese with some plants

Published:2022-09-06 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Akpinar Asli¹,Yerlikaya Oktay²^ORCID,Akan Ecem³,Karagozlu Cem²,Kinik Ozer²,Uysal Harun Rasit²

Affiliation:

1. Food Engineering Department, Engineering Faculty Manisa Celal Bayar University Manisa Turkey

2. Department of Dairy Technology, Faculty of Agriculture Ege University Izmir Turkey

3. Faculty of Agriculture, Department of Dairy Technology Aydin Adnan Menderes University Aydin Turkey

Funder

Ege Üniversitesi

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17060

Reference39 articles.

1. Physicochemical and Sensory Characteristics of Whey-based White Cheese Supplemented with Whole Milk Powder

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

3. Possibilities for using microwave-vacuum drying in Lor cheese production

4. Flavour formation by amino acid catabolism

Cited by 4 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. An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean;Fermentation;2024-08-06

2. Effect of drying temperatures and using prebiotics on the physicochemical and microbiological properties as well as consumer acceptance of probiotic-enriched Lor cheese snacks produced by vacuum drying;International Journal of Gastronomy and Food Science;2024-06

3. Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging;Food Technology and Biotechnology;2024-06

4. Sustainable Approaches in Whey Cheese Production: A Review;Dairy;2023-03-28

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