chemical, sensory and physical characteristics of low-fat white cheese, produced by standardized milk with milk protein concentrate
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effect of xanthan and milk protein concentrate on hardness, microstructure and ester release of low-fat brined cheese
background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...
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saturated fat consumption increases the risk of both coronary and cancer diseases. therefore, fat reduction in uf-feta cheese (≈ 45% fdm) is favorable but, unfortunately, it has some negative effects on the texture and sensory characteristics of the cheese. in this research, response surface methodology was employed to study the probably improving effects of wpc80 (0-20 gr kg-1), lecithin (0-2 ...
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Introduction: In recent years, due to the prevalence of overweight, obesity and heart disease in community and its relationship with the increasing amount of fat, saturated fat, and cholesterol in the diet, production of functional food by reducing saturated fat and cholesterol using soybean has been taken into consideration. The use of soybean-derived products is cost effective and healthy for...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۵، شماره ۴، صفحات ۵۱۷-۵۲۵
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