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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

165 related items for PubMed ID: 29580471

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  • 3. Effect of sodium reduction and flavor enhancer addition on probiotic Prato cheese processing.
    Silva HLA, Balthazar CF, Esmerino EA, Vieira AH, Cappato LP, Neto RPC, Verruck S, Cavalcanti RN, Portela JB, Andrade MM, Moraes J, Franco RM, Tavares MIB, Prudencio ES, Freitas MQ, Nascimento JS, Silva MC, Raices RSL, Cruz AG.
    Food Res Int; 2017 Sep; 99(Pt 1):247-255. PubMed ID: 28784481
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  • 7. Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts.
    Cunha CR, Viotto WH.
    J Food Sci; 2010 Sep; 75(1):C113-20. PubMed ID: 20492141
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  • 10. Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine.
    Felicio TL, Esmerino EA, Vidal VA, Cappato LP, Garcia RK, Cavalcanti RN, Freitas MQ, Conte Junior CA, Padilha MC, Silva MC, Raices RS, Arellano DB, Bollini HM, Pollonio MA, Cruz AG.
    Food Chem; 2016 Apr 01; 196():628-37. PubMed ID: 26593536
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  • 12. Effect of the food matrix on the capacity of flavor enhancers in intensifying salty taste.
    Reis Rocha RA, Reis Rocha LC, Ribeiro MN, Lima Ribeiro AP, Alves da Rocha R, Souza Carneiro JD.
    J Food Sci; 2021 Mar 01; 86(3):1022-1032. PubMed ID: 33615480
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  • 13. Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties.
    Moura RS, Guimarães JT, Scudino H, Freitas MQ, Mársico ET, Esmerino EA, Sant'Anna C, Henrique Campelo Félix P, Pimentel TC, Paulino BN, Cauduro VH, Flores EMM, Ricardo H Lopes J, Cruz AG.
    Ultrason Sonochem; 2024 May 01; 105():106867. PubMed ID: 38581799
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  • 16. Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content.
    Murtaza MA, Huma N, Sameen A, Murtaza MS, Mahmood S, Mueen-ud-Din G, Meraj A.
    J Dairy Sci; 2014 Nov 01; 97(11):6700-7. PubMed ID: 25151874
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  • 19. Nano spray-dried sodium chloride and its effects on the microbiological and sensory characteristics of surface-salted cheese crackers.
    Moncada M, Astete C, Sabliov C, Olson D, Boeneke C, Aryana KJ.
    J Dairy Sci; 2015 Sep 01; 98(9):5946-54. PubMed ID: 26142862
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  • 20. Possibilities for using ohmic heating in Minas Frescal cheese production.
    Rocha RS, Silva R, Guimarães JT, Balthazar CF, Pimentel TC, Neto RPC, Tavares MIB, Esmerino EA, Freitas MQ, Cappato LP, Calvacanti RN, Rodrigues FN, Raices RSL, Silva MC, Cruz AG.
    Food Res Int; 2020 May 01; 131():109027. PubMed ID: 32247497
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