The Process and Maturation Stability of Chihuahua Cheese with Antioxidants in Multiple Emulsions

2014 ◽  
Vol 39 (6) ◽  
pp. 1027-1035 ◽  
Author(s):  
D.J. Pimentel-González ◽  
M.E. Aguilar-García ◽  
G. Aguirre-Álvarez ◽  
R. Salcedo-Hernández ◽  
J.C. Guevara-Arauza ◽  
...  
Keyword(s):  
Multiple Emulsions ◽  
Chihuahua Cheese

RELEASE CHARACTERISTICS OF CAFFEINE AND MEBEVERINE HYDROCHLORIDE FROM ISOPROPYL MYRISTATE MULTIPLE EMULSIONS

1990 ◽  
Vol 13 (2) ◽  
pp. 247-254
Author(s):  
M. Mohamed ◽  
F. Ghazy ◽  
M. Mahdy ◽  
M. Gad
Keyword(s):  
Isopropyl Myristate ◽  
Multiple Emulsions ◽  
Mebeverine Hydrochloride

Phase-Field Modeling of Multiple Emulsions Via Spinodal Decomposition

Langmuir ◽  
2021 ◽  
Vol 37 (17) ◽  
pp. 5275-5281
Author(s):  
Haodong Zhang ◽  
Yanchen Wu ◽  
Fei Wang ◽  
Fuhao Guo ◽  
Britta Nestler
Keyword(s):  
Spinodal Decomposition ◽  
Phase Field ◽  
Phase Field Modeling ◽  
Multiple Emulsions ◽  
Field Modeling

scholarly journals Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Sarai Villalobos-Chaparro ◽  
Erika Salas-Muñóz ◽  
Néstor Gutiérrez-Méndez ◽  
Guadalupe Virginia Nevárez-Moorillón
Keyword(s):  
Principal Component Analysis ◽  
Geographical Location ◽  
Principal Component ◽  
Raw Milk ◽  
Component Analysis ◽  
Sensory Profile ◽  
Different Seasons ◽  
Quantitative Descriptive ◽  
Traditional Manufacturing ◽  
Chihuahua Cheese

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.

scholarly journals Preparation of Spherical and Porous Chitosan Particles by Suspension Evaporation with O/W/O Multiple Emulsions

1999 ◽  
Vol 31 (4) ◽  
pp. 319-323 ◽  
Author(s):  
Tsuneyasu Adachi ◽  
Jun-ichi Ida ◽  
Masa-aki Wakita ◽  
Masanori Hashimoto ◽  
Hirotaka Ihara ◽  
...  
Keyword(s):  
Multiple Emulsions ◽  
Porous Chitosan

scholarly journals Controllable microfluidic production of multicomponent multiple emulsions

Lab on a Chip ◽  
2011 ◽  
Vol 11 (9) ◽  
pp. 1587 ◽  
Author(s):  
Wei Wang ◽  
Rui Xie ◽  
Xiao-Jie Ju ◽  
Tao Luo ◽  
Li Liu ◽  
...  
Keyword(s):  
Multiple Emulsions

O/W/O Multiple Emulsions Containing Amazon Oil: Babassu Oil (Orbignya oleifera)

2010 ◽  
Vol 31 (5) ◽  
pp. 622-626 ◽  
Author(s):  
Cleide Garbelini Lima ◽  
Aline Rocha Pianovski ◽  
Adrea Fernanda Gonçalves Vilela ◽  
Ketlyn Konageski da Silva ◽  
Vanessa Franco Marcelo Carvalho ◽  
...  
Keyword(s):  
Multiple Emulsions ◽  
Babassu Oil

Formation of Two-Phase Multiple Emulsions by Inclusion of Continuous Phase into Dispersed Phase

Langmuir ◽  
2002 ◽  
Vol 18 (20) ◽  
pp. 7334-7340 ◽  
Author(s):  
Jong-Moon Lee ◽  
Kyung-Hee Lim ◽  
Duane H. Smith
Keyword(s):  
Continuous Phase ◽  
Dispersed Phase ◽  
Two Phase ◽  
Multiple Emulsions

scholarly journals Evaluation of Emulsions. Part III. In Vivo Release of Water-Soluble Drugs from Stabilized Water-in-Oil-in-Water (W/O/W) Type Multiple Emulsions Following Intravenous Administrations Using Rats.

1993 ◽  
Vol 16 (3) ◽  
pp. 268-272 ◽  
Author(s):  
Tatsuharu MIYAKAWA ◽  
Wei ZHANG ◽  
Takahiro UCHIDA ◽  
Nak-Seo KIM ◽  
Shigeru GOTO
Keyword(s):  
Water Soluble ◽  
Multiple Emulsions ◽  
In Vivo Release ◽  
Oil In Water ◽  
Water Soluble Drugs

Stability Study of W/O/W Viscosified Multiple Emulsions

2000 ◽  
Vol 26 (11) ◽  
pp. 1185-1189 ◽  
Author(s):  
Ö. Özer ◽  
V. Muguet ◽  
E. Roy ◽  
J. L. Grossiord ◽  
M. Seiller
Keyword(s):  
Stability Study ◽  
Multiple Emulsions
Sign in / Sign up

Export Citation Format

Share Document