Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Rhoda Sithole"'
Publikováno v:
Journal of Food Quality. 29:543-551
Cheddar whey powder from one plant was evaluated for variations in quality parameters over 12 months. Representative samples were analyzed monthly for microbiological, physicochemical and sensory properties. The seasonal variability in the physicoche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d916f837453bf116088a07083d885c9c
https://doi.org/10.1111/j.1745-4557.2006.00092.x
https://doi.org/10.1111/j.1745-4557.2006.00092.x
Publikováno v:
Journal of Food Science. 71:C157-C163
Cheddar whey powders from the West Coast, Midwest, and East Coast regions of the United States were analyzed for composition, microbial content, solubility, wettability, hygroscopicity, color, and sensory quality. Seasonal variations were investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7e52c130fd16c8e7efeca3b886a9554
https://doi.org/10.1111/j.1365-2621.2006.tb15611.x
https://doi.org/10.1111/j.1365-2621.2006.tb15611.x
Publikováno v:
Journal of Dairy Science. 88:1636-1645
The objective of this study was to evaluate the rate of Maillard browning in 3 commercial sweet whey powders (WC1, WC2, and MW1), under accelerated shelf-life testing (ASLT) and under normal storage conditions (21 degrees C and 35% RH). Rate of brown
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce838c22642bcc61ff8cafc07a67909d
https://doi.org/10.3168/jds.s0022-0302(05)72835-6
https://doi.org/10.3168/jds.s0022-0302(05)72835-6