Results 11 to 20 of about 474 (257)
Mljekarstvo, 2020 Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella ...
Oktay Yerlikaya +4 more
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Effect of Thyme on The Quality and Shelf Life of Block Processed Cheese [PDF]
Journal of Food and Dairy Sciences, 2017 Effect of incorporation of thyme powder in making block processed cheese was investigated. Thyme powder was added in 0.1, 0.2, 0.3, 0.4 and 0.5% as a substitution in the base blend of Ras cheese. The processed product was tested for chemical composition (
Howida El-Sayed
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Influence of fat content and other variables on the Cremoso Argentino cheese meltability
Grasas y Aceites, 2004 The influence of the fat content, pH, the ripening degree and the incorporation of whey proteins, by two different methods, on the meltability of Cremoso Argentino cheese was examined.
Diego J. Mercanti +4 more
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Czech Journal of Food Sciences, 2009 The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat contents (Δfat = 17%) and at different storage times (Δt = 6 ...
Dorota Cais-Sokolińska, Jan Pikul
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Physicochemical, Functional and Microstructural Changes during the Emulsification Process of Processed Cheese [PDF]
Shipin Kexue, 2023 In this study, we investigated the changes in the functional properties (meltability and fat precipitation), texture, rheological properties, and microstructure of processed cheese during emulsification (5–30 min) at different temperatures (80 and 85 ℃).
LI Hongjuan, LI Mengfan, YUAN Yujing, CHEN Ziyang, ZHU Guangchao, LI Dan, LI Hongbo, YU Jinghua
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Effect of Ligand Substitution on the Formation of the Meltable Fe-ZIF. [PDF]
Materials (Basel)Meltable metal–organic frameworks (MOF) are essential for the formation of MOF glasses, which have emerged as a new family of functional materials offering promising potential for applications in gas separation, luminescence, energy storage, and beyond.
Zheng L +6 more
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SIGGRAPH Asia 2015 Technical Briefs, 2015 We propose a novel approach to fabricating complex 3D shapes via physical deformation of simpler shapes. Our focus is on objects composed of a set of planar beams and joints, where the joints are thin parts of the object which temporarily become living hinges when heated, close to a fixed angle defined by the local shape, and then become rigid when ...
Andrew O. Sageman-Furnas +2 more
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Meltable, Glass-Forming, Iron Zeolitic Imidazolate Frameworks
Journal of the American Chemical Society, 2023 We describe the first meltable iron-based zeolitic imidazolate framework (ZIF), denoted MUV-24. This material, elusive from direct synthesis, is obtained from the thermal treatment of [Fe3(im)6(Him)2], which yields Fe(im)2 upon loss of the neutral imidazole molecules.
León-Alcaide, Luis +6 more
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Possibility of using natural cheeses for pizza production
Пищевые системы, 2023 The paper presents the results of studying sensory, physico-chemical, structural-mechanical (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type groups for a possibility of using as a main raw ...
G. M. Sviridenko +2 more
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A Viscoelasticity Index for Cheese Meltability Evaluation
Journal of Dairy Science, 2000 A device especially designed for uniaxial creep test was used in this study. Cheddar cheeses of different fat content were used. To study the linear viscoelastic response of the cheese, temperature of 40 degrees C and stress of 1119.5 Pa were chosen. Tests were carried out at cheese ages of 1, 3, 6, and 12 wk after production date. A six-element Kelvin
M I, Kuo, Y C, Wang, S, Gunasekaran
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