Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses – Effects on quality attributes during storage-Reference-Cited by-同舟云学术

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Ultrasound-assisted cutting of cheddar, mozzarella and Swiss cheeses – Effects on quality attributes during storage

Published:2016-10 Issue: Volume:37 Page:1-9
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Yildiz Gulcin,Rababah Taha M.,Feng Hao

Funder

Ministry of National Education

Illinois Agricultural Experiment Station

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference39 articles.

1. Official methods and recommended practices;AOCS,1998

2. Ultrasonic cutting of cheese: Composition affects cutting work reduction and energy demand;Arnold;International Dairy Journal,2009

3. Ultrasonic cutting of foods with inclined moving blades;Arnold;Journal of Food Engineering,2011

4. Cheese discoloration: Oxidation of bixin in annatto-coloured cheeses promoted by sulphydryl compounds;Barnicoat;The Journal of Dairy Research,1950

5. Physiology of lightly processed fruits and vegetables;Brecht;Hortscience,1995

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