Effect of moisture content and water mobility on microwave expansion of imitation cheese
- Author
- ARIMI, J. M1 ; DUGGAN, E1 ; O'SULLIVAN, M1 ; LYNG, J. G1 ; O'RIORDAN, E. D1
[1] UCD School of Agriculture, Food Science and Veterinary Medicine, UCD Dublin, Belfield, Dublin, Ireland - Source
Food chemistry. 2010, Vol 121, Num 2, pp 509-516, 8 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Crispy Imitation cheese Microwave expansion Moisture content Water mobility
- Keyword (fr)
- Eau Expansion Fromage Hyperfréquence Mobilité Teneur eau Produit laitier
- Keyword (en)
- Water Expansion Cheese Microwave Mobility Water content Dairy product
- Keyword (es)
- Agua Expansión Queso Hiperfrecuencia Movilidad Dosis agua Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22918488
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2010.01.001 
https://dx.doi.org/10.1016/j.foodchem.2010.01.001
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