Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal-type cheeses with different NaCl and KCl contents-Reference-Cited by-同舟云学术

Fluorescence spectroscopy coupled with independent components analysis to monitor molecular changes during heating and cooling of Cantal-type cheeses with different NaCl and KCl contents

Published:2017-09-05 Issue:3 Volume:98 Page:963-975
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Loudiyi Mohammed¹²^ORCID,Karoui Romdhane³,Rutledge Douglas N⁴,Montel Marie-Christine²,Rifa Etienne²,Aït-Kaddour Abderrahmane¹²

Affiliation:

1. VetAgro Sup, Lempdes; France

2. Université Clermont Auvergne; INRA, UMRF; Aurillac France

3. Université d'Artois, EA 7394, Institut Charles Viollette; Lens France

4. UMR Ingénierie Procédés Aliments; AgroParisTech, INRA, Université Paris-Saclay; Massy France

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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4. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese;Ayyash;J Dairy Sci,2011

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