Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality-Reference-Cited by-同舟云学术

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Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality

Published:2014-07-21 Issue:8 Volume:79 Page:E1528-E1534
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ma Xixiu¹,Balaban Murat O.²,Zhang Lu³,Emanuelsson-Patterson Emma A.C.⁴,James Bryony²

Affiliation:

1. College of Food Science and Engineering; Ocean Univ. of China; Qingdao 266003 China

2. Dept. of Chemical and Materials Engineering; Univ. of Auckland; Auckland 1142 New Zealand

3. Fonterra Research Centre; Fonterra Co-operative Group Limited; Palmerston North 4442 New Zealand

4. Dept. of Chemical Engineering; Univ. of Bath; Claverton Down Bath BA2 7AY United Kingdom

Publisher

Wiley

Subject

Food Science

Reference26 articles.

1. The effect of heat treatment and starter culture on colour intensity and sensory properties of Kulek cheese;Aydemir;Intl J Dairy Technol,2010

2. Quantifying nonhomogeneous colors in agricultural materials part I: method development;Balaban;J Food Sci,2008

3. Use of exopolysaccharide-producing cultures to improve the functionality of low fat cheese;Broadbent;Intl Dairy J,2001

4. Shape extraction and classification of pizza base using computer vision;Du;J Food Engr,2004

5. Comparison of three methods for classification of pizza topping using different colour space transformations;Du;J Food Engr,2005

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1. Application of near-infrared hyperspectral imaging for determination of cheese chemical composition;Journal of Food Composition and Analysis;2024-03

2. Possibility of using natural cheeses for pizza production;Food systems;2023-10-13

3. Melting of natural cheese: A review;International Dairy Journal;2023-07

4. Principais propriedades funcionais do queijo muçarela, queijo prato e requeijão culinário – uma revisão;Revista do Instituto de Laticínios Cândido Tostes;2022-07-01

5. An approach to improve the baking properties and determine the onset of browning in fat-free mozzarella cheese;Journal of Dairy Science;2022-03

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