Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04256-1
Abstract: The fortification of the processed cheese (PC) with bioactive compounds can increase their benefits for the health and also consumer acceptance. In the present study, rheological, chemical and sensory characteristics of the processed cheese containing… read more here.
Keywords: tomato powder; processed cheese; powder; sensory characteristics ... See more keywords
Rheological and chemical properties of pectin enriched fractions from different sources extracted with citric acid.
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DOI: 10.1016/j.carbpol.2016.09.042
Abstract: Yield, properties and functionality of pectins depend on the source material and method of extraction. The objective of this work was to compare pectinolytic enzyme activity in fresh pulp as well as the physicochemical and… read more here.
Keywords: citric acid; enriched fractions; extracted citric; pectin enriched ... See more keywords
Comparing the Effect of Thermal-Oxidation and Photo-Oxidation of Asphalt Mixtures on the Rheological and Chemical Properties of Extracted Bituminous Binder
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DOI: 10.3390/ma15196793
Abstract: The reliable and representative ageing of asphalt samples in the laboratory is critically important to research on asphalt durability, waste material recycling and rejuvenation treatments. However, standard laboratory ageing protocols omit ultraviolet radiation and moisture,… read more here.
Keywords: laboratory; oxidation; rheological chemical; thermal oxidation ... See more keywords