Investigating the filled gel model in Cheddar cheese through use of Sephadex beads.

Barden, L M; Osborne, J A; McMahon, D J; Foegeding, E A

Barden, L M; Osborne, J A; McMahon, D J; Foegeding, E A.

Afiliação

Barden LM; Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695; Department of Food Science, University of Massachusetts Amherst, Amherst 01003.
Osborne JA; Department of Statistics, North Carolina State University, Raleigh 27695.
McMahon DJ; Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322.
Foegeding EA; Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh 27695. Electronic address: allen_foegeding@ncsu.edu.

J Dairy Sci ; 98(3): 1502-16, 2015 Mar.

Article em En | MEDLINE | ID: mdl-25597968

Assuntos

Queijo/análise; Dextranos/química; Manipulação de Alimentos/métodos; Animais; Caseínas/química; Reologia

Palavras-chave

Sephadex; cheese; filled gel; particle size

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Queijo / Dextranos / Manipulação de Alimentos Limite: Animals Idioma: En Revista: J Dairy Sci Ano de publicação: 2015 Tipo de documento: Article

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