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Published in 2019 at "International Journal of Plastics Technology"
DOI: 10.1007/s12588-019-09245-4
Abstract: Aiming to achieve different characteristics with polypropylene copolymer, especially in relation to transparency similar to glass packaging, the effect of the addition of a clarifying agent derived from sorbitol to the polypropylene copolymer was studied.…
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Keywords:
polypropylene copolymer;
clarifying agent;
brazilian cream;
cream cheese ... See more keywords
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Published in 2019 at "Food Control"
DOI: 10.1016/j.foodcont.2018.12.048
Abstract: Abstract In this study, cream cheese is hypothesized as an alternative dairy product to deliver the probiotic bacteria. The survival of non-encapsulated and encapsulated probiotic L. rhamnosus in the functional cream cheese was studied over…
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Keywords:
encapsulated encapsulated;
non encapsulated;
cream;
cream cheese ... See more keywords
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Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110664
Abstract: Abstract This study examined texture, syneresis and microstructure of cream cheese manufactured at curd homogenization pressures of 0.05, 15 or 30 MPa and with three Lactococcus lactis strains differing largely in type and molecular characteristics of…
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Keywords:
ropy;
cream cheese;
curd homogenization;
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Published in 2023 at "Foods"
DOI: 10.3390/foods12081602
Abstract: The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural,…
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Keywords:
algal hydrocolloids;
textural organoleptic;
viscoelastic textural;
organoleptic properties ... See more keywords