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pro vyhledávání: '"K. Anjan Reddy"'
Autor:
Elmer H. Marth, K. Anjan Reddy
Publikováno v:
Journal of food protection. 58(1)
Cheddar cheese samples from three different split lots of cheese curd were prepared with added NaCl, KCl, or mixtures of NaCl/KCl (2:1, 1:1, 1:2 and 3:4, all on wt/wt basis) to achieve a final salt concentration of 1.5 or 1.75%. Cheeses were stored a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::884cf1f30615edcc4f3d894b52ab15a3
https://pubmed.ncbi.nlm.nih.gov/31121784
https://pubmed.ncbi.nlm.nih.gov/31121784
Autor:
Elmer H. Marth, K. Anjan Reddy
Publikováno v:
Journal of food protection. 54(2)
Salt (sodium chloride), a substance essential for life processes, is the second most-used food additive. It is added to foods as a flavoring or flavor enhancing agent, a preservative, or an ingredient responsible for desired functional properties in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3030bd85aebe2805a8c472da4cbc5a4a
https://pubmed.ncbi.nlm.nih.gov/31051664
https://pubmed.ncbi.nlm.nih.gov/31051664
Autor:
Elmer H. Marth, K. Anjan Reddy
Publikováno v:
Journal of Food Protection. 58:62-69
Three different split lots of Cheddar cheese curd were prepared with added sodium chloride (NaCl), potassium chloride (KCl) or mixtures of NaCl/KCl (2:1, 1:1, 1:2 and 3:4, all on wt/ wt basis) to achieve a final salt concentration of 1.5 or 1.75%. At
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f74eaa009e6016176f22f057359cb74b
https://doi.org/10.4315/0362-028x-58.1.62
https://doi.org/10.4315/0362-028x-58.1.62
Autor:
K. Anjan Reddy, Elmer H. Marth
Publikováno v:
Journal of Sensory Studies. 9:187-204
Cheddar cheese (three trials) was made from split lots of curd, salted with NaCl or mixtures of NaCl/KCl and ripened at 3 ± 1C. Preferences for cheese, as determined by consumer panels, were significantly (P 0.05) by age of cheese. In the first orde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9771d8d3f0a26b61858d8dc37a841e26
https://doi.org/10.1111/j.1745-459x.1994.tb00240.x
https://doi.org/10.1111/j.1745-459x.1994.tb00240.x
Autor:
K. Anjan Reddy, Elmer H. Marth
Publikováno v:
Journal of Food Composition and Analysis. 6:354-363
Cheddar cheese from three separate split lots of cheese curd was prepared with added NaCl, KCl, or mixtures of NaCl/KCl (2:1, 1:1, 1:2, and 3:4, all on wt/wt basis) to achieve final salt concentrations of approximately 1.50 or 1.75%. Unsalted cheese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2198108e32f3c797d113e8ab273333dc
https://doi.org/10.1006/jfca.1993.1039
https://doi.org/10.1006/jfca.1993.1039
Autor:
K. Anjan Reddy, Elmer H. Marth
Publikováno v:
LWT - Food Science and Technology. 26:434-442
Cheddar cheese from a split lot of cheese curd was prepared with or without added NaCl, KCl or mixtures of NaCl/KCl (2:1, 1:1, 1:2 and 3:4, all on wt/wt basis) to achieve final salt concentrations of approximately 15.0 or 17.5 g/kg. Cheeses were ripe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb236a8f64041994457432e428e101f3
https://doi.org/10.1006/fstl.1993.1086
https://doi.org/10.1006/fstl.1993.1086
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Akademický článek
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