Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese
- Author
- EL-BAKRY, M1 ; DUGGAN, E1 ; O'RIORDAN, E. D1 ; O'SULLIVAN, M1
[1] UCD School of Agriculture, Food Science and Veterinary Medicine, UCD Dublin, Belfield, Dublin, Ireland - Source
Journal of food engineering. 2011, Vol 102, Num 2, pp 145-153, 9 p ; ref : 1/4 p
- CODEN
- JFOEDH
- ISSN
- 0260-8774
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Casein hydration Disodium orthophosphate Farinograph Functional properties Imitation cheese Torque measurement Trisodium citrate
- Keyword (fr)
- Caséine Citrate Emulsification Farinographe Fromage Hydratation Matière grasse Mesure Phosphate Propriété Sel Produit laitier Protéine lait
- Keyword (en)
- Casein Citrate Emulsification Farinograph Cheese Hydration Fat Measurement Phosphates Properties Salt Dairy product Milk protein
- Keyword (es)
- Caseina Citrato Emulsificación Farinógrafo Queso Hidratación Materia grasa Medida Fosfato Propiedad Sal Producto lácteo Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- 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
- 23310762
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.jfoodeng.2010.08.012 
https://dx.doi.org/10.1016/j.jfoodeng.2010.08.012
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