scholarly journals Development and Characterization of Low Fat Cooked Yacare (Caiman Yacare) Meat Sausages

2021 ◽  
Vol 62 (2) ◽  
pp. 130-139
Author(s):  
Angela Dulce Cavenaghi Altemio ◽  
Kevylin dos Santos Pais ◽  
Monique Mendes dos Santos ◽  
Gustavo Graciano Fonseca
Keyword(s):  
Low Fat

SENSORY AND RHEOLOGICAL CHARACTERIZATION OF LOW-FAT STIRRED YOGURT

2006 ◽  
Vol 37 (3) ◽  
pp. 276-299 ◽  
Author(s):  
THOMAS JANHOJ ◽  
CHARLOTTE BLANGSTED PETERSEN ◽  
MICHAEL BOM FROST ◽  
RICHARD IPSEN
Keyword(s):  
Low Fat ◽  
Rheological Characterization

scholarly journals Sensory and Instrumental Characterization of Low-Fat and Non-Fat Cream Cheese

2009 ◽  
Vol 12 (1) ◽  
pp. 211-227 ◽  
Author(s):  
Thomas Janhoj ◽  
Michael Bom Frost ◽  
Jon Prinz ◽  
Richard Ipsen
Keyword(s):  
Low Fat ◽  
Cream Cheese

Texture Characterization of Low- and Full-Fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process

2013 ◽  
Vol 662 ◽  
pp. 315-318
Author(s):  
Rui Xiang Zhao ◽  
Hua Di Sun ◽  
Sheng Yang Niu ◽  
Li Li Zhao
Keyword(s):  
Lactobacillus Acidophilus ◽  
Profile Analysis ◽  
Starter Culture ◽  
Low Fat ◽  
Ripening Process ◽  
Texture Profile ◽  
Adjunct Cultures ◽  
Low Fat Cheese ◽  
Texture Characterization

The value of Texture Profile Analysis (TPA) and microstructure of low- and full-fat cheese, fermented by L. acidophilus as starter culture and Str. Thermophilus as adjunct cultures, were changed after ripening for 90 d at 4 °C. The hardness, gumminess and chewiness of low-fat cheese were higher than that of full-fat cheese, while the springiness, cohesiveness and adhesiveness were less than that of full-fat cheese. The structure of low-fat cheese after ripening was more tightening and compact, while that of full-fat cheese had a lot of cavity.

scholarly journals Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrup

2008 ◽  
Vol 11 (1) ◽  
pp. 92-101 ◽  
Author(s):  
S.M.A. Razavi ◽  
M.B. Habibi Najafi ◽  
Z. Alaee
Keyword(s):  
Low Fat ◽  
Rheological Characterization ◽  
Date Syrup

Rheological characterization of full-fat and low-fat glaze materials for foods

2016 ◽  
Vol 171 ◽  
pp. 57-66 ◽  
Author(s):  
Bárbara E. Meza ◽  
Juan Manuel Peralta ◽  
Susana E. Zorrilla
Keyword(s):  
Low Fat ◽  
Rheological Characterization

scholarly journals The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi

2009 ◽  
Vol 92 (9) ◽  
pp. 4135-4145 ◽  
Author(s):  
L. Lteif ◽  
A. Olabi ◽  
O. Kebbe Baghdadi ◽  
I. Toufeili
Keyword(s):  
Sensory Properties ◽  
Low Fat ◽  
Reduced Fat
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