Production of Functional Spreadable Processed Cheese Analogue Supplemented with Chickpea
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چکیده
منابع مشابه
Applicability of bacterial growth models in spreadable processed cheese.
BACKGROUND Food spoilage is a process in which the quality parameters decrease and products are no longer edible. This is a cumulative effect of bacteria growth and their metabolite production, which is a factor limiting shelf life. Thus, the aim of the study was to evaluate whether microbiological growth models for total viable count (TVC) and Clostridium strain bacteria are reliable tools for...
متن کاملEffect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue.
BACKGROUND Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously label...
متن کاملQuality of Novel Healthy Processed Cheese Analogue Enhanced with Marine Microalgae Chlorella vulgaris Biomass
Cheese analogue (Ch A) is processed cheese-like product, a nutritious food, can be healthy and attractive when redesigned to be prepared with the addition of a natural ingredient, being Chlorella vulgaris. This microalga is recognized as a rich source of protein, fatty acids, fiber and ash. C. vulgaris also represents a valuable source of essential vitamins and minerals. Chlorella has health be...
متن کاملHot cheese: a processed Swiss cheese model.
James Reason's classic Swiss cheese model is a vivid and memorable way to visualise how patient harm happens only when all system defences fail. Although Reason's model has been criticised for its simplicity and static portrait of complex systems, its use has been growing, largely because of the direct clarity of its simple and memorable metaphor. A more general, more flexible and equally memor...
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ژورنال
عنوان ژورنال: International Journal of Dairy Science
سال: 2013
ISSN: 1811-9743
DOI: 10.3923/ijds.2014.1.14