The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time

The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), κ-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of processed cheese (PC) samples during a storage period o...

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Detalles Bibliográficos
Autores principales: Kratochvílová, Alena, Salek, Richardos Nikolaos, Vašina, Martin, Lorencová, Eva, Kůrová, Vendula, Lazárková, Zuzana, Dostálová, Jolana, Šenkýřová, Jana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689957/
https://www.ncbi.nlm.nih.gov/pubmed/36429197
http://dx.doi.org/10.3390/foods11223605

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689957/
https://www.ncbi.nlm.nih.gov/pubmed/36429197
http://dx.doi.org/10.3390/foods11223605

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