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The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat

This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/...

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Uloženo v:
Hlavní autoři: Jagoda O. Szafrańska, Siemowit Muszyński, Igor Tomasevic, Bartosz G. Sołowiej
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2021-04-01
Edice:Foods
Témata:
polysaccharide
computer vision system
texture
viscoelasticity
density
water activity
On-line přístup:https://www.mdpi.com/2304-8158/10/4/759
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