The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products

The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural, and organoleptic properties of mod...

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Detalles Bibliográficos
Autores principales: Vincová, Anna, Šantová, Kristýna, Kůrová, Vendula, Kratochvílová, Alena, Halámková, Veronika, Suchánková, Markéta, Lorencová, Eva, Sumczynski, Daniela, Salek, Richardos Nikolaos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137602/
https://www.ncbi.nlm.nih.gov/pubmed/37107398
http://dx.doi.org/10.3390/foods12081602

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137602/
https://www.ncbi.nlm.nih.gov/pubmed/37107398
http://dx.doi.org/10.3390/foods12081602

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