Effect of potassium-based emulsifying salts on the sensory and physicochemical parameters of low-sodium spreadable processed cheese

2018 ◽  
Vol 71 (3) ◽  
pp. 717-722 ◽  
Author(s):  
Eduardo B Nogueira ◽  
Bruno R C Costa-Lima ◽  
Fernanda Torres ◽  
Ana Victoria Regazone ◽  
Lilian Melo ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Processed Cheese ◽  
Low Sodium ◽  
Emulsifying Salts

scholarly journals Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

2010 ◽  
Vol 20 (5) ◽  
pp. 336-343 ◽  
Author(s):  
Michaela Černíková ◽  
František Buňka ◽  
Matej Pospiech ◽  
Bohuslava Tremlová ◽  
Kristýna Hladká ◽  
...  
Keyword(s):  
Processed Cheese ◽  
Emulsifying Salts ◽  
Cheese Production

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

2015 ◽  
Vol 44 ◽  
pp. 37-43 ◽  
Author(s):  
Richardos Nikolaos Salek ◽  
Michaela Černíková ◽  
Gabriela Nagyová ◽  
Dalibor Kuchař ◽  
Helena Bačová ◽  
...  
Keyword(s):  
Textural Properties ◽  
Ternary Mixtures ◽  
Processed Cheese ◽  
Emulsifying Salts

scholarly journals Studies on the Emulsifying Salts Used in Processed Cheese

1936 ◽  
Vol 19 (8) ◽  
pp. 561-572 ◽  
Author(s):  
Hugh L. Templeton ◽  
H.H. Sommer
Keyword(s):  
Processed Cheese ◽  
Emulsifying Salts

scholarly journals Effects of emulsifying salts on the characteristics of processed cheese without added fat and reduced sodium

2012 ◽  
Vol 67 (387) ◽  
pp. 38-47
Author(s):  
Ariene G. F. Van Dender ◽  
Leila M. Spadoti ◽  
Patrícia B. Zacarchenco ◽  
Fabiana K. H. S.Trento ◽  
Rita C. S. C. Ormenese ◽  
...  
Keyword(s):  
Processed Cheese ◽  
Emulsifying Salts

scholarly journals Effects of emulsifying salts and heating conditions on functional properties and texture-profile of processed cheese.

1989 ◽  
Vol 36 (12) ◽  
pp. 986-992
Author(s):  
Kiyoshi TATSUMI ◽  
Tsuguaki NISHIYA ◽  
Kazuo IDO ◽  
Naoyuki HANAWA ◽  
Kimie TAMAKI
Keyword(s):  
Functional Properties ◽  
Processed Cheese ◽  
Texture Profile ◽  
Emulsifying Salts
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