Results 21 to 30 of about 972 (284)
Evaluation of kashar cheese meltability by tack and large amplitude oscillatory shear (LAOS) tests
, 2022 Small amplitude oscillation shear (SAOS) analysis do not allow us to understand the viscoelasticity under large deformation related to eating experience such as cutting, spreading, or chewing.
Yakışık, Elif +14 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
doaj +1 more source
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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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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Meltability and Rheology of Model Process Cheese Containing Acid and Rennet Casein [PDF]
, 1983 Process cheese models were prepared by blending acid or rennet casein, milk fat, sodium chloride, 2.5% emulsifying salt and water and heating to 80 C. Acid casein cheese models were subjected to sodium hydroxide conditioning at 65 C in the cooker.
Savello, Paul Alexander
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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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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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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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Glass formation and meltability of metal-organic frameworks [PDF]
, 2021 Melt-quenched (MQ) glasses derived from metal-organic frameworks (MOFs) have emerged very recently as tunable organic-inorganic hybrid glasses, showing potential applications in gas separation.
Nozari, Vahid
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