Production of the processed cheese containing tomato powder and evaluation of its rheological chemical and sensory characteristics

机译：生产含有番茄粉的加工奶酪和其流变化学和感官特征的评价

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摘要

Changes in pH, lycopene content (mg/Kg cheese), water soluble phenolic content (mg gallic acid/kg) and antioxidant activity (%) of control sample and cheese samples containing tomato powder during storage

机译：pH，番茄红素含量（Mg / kg奶酪），水溶性酚醛含量（Mg Gallic酸/ kg）和抗氧化活性（％）对照样品和储存期间含有番茄粉的奶酪样品的抗氧化活性（％）

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期刊名称 Journal of Food Science and Technology
作者
Parisa Solhi; Sodeif Azadmard-Damirchi; Javad Hesari; Hamed Hamishehkar;
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作者单位

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年(卷),期 2020(57),6
年度 2020
页码 2198–2205
总页数 8
原文格式 PDF
正文语种
中图分类营养学;
关键词

机译：加工奶酪;番茄;蛋白水解;频率扫描;温度扫描;

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专利

1. Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics [J] . Journal of Food Science and Technology . 2020,第6期

机译：生产含有番茄粉的加工奶酪及其流变，化学和感官特征的评价
2. Effects of Date Pit Powder Inclusion on Chemical Composition, Microstructure, Rheological Properties, and Sensory Evaluation of Processed Cheese Block [J] . Abdullah M. Alqattan, Nashi K. Alqahtani, Salah M. Aleid, American Journal of Food and Nutrition . 2020,第3期

机译：日期坑粉包装对加工奶酪块化学成分，微观结构，流变性能和感官评价的影响
3. Low-fat Processed Cheese Spread with Added Inulin: Its Physicochemical, Rheological and Sensory Characteristics [J] . Mohammad A. El-Assar, Sherein A. Abou-Dawood, Sally S. Sakr, International journal of dairy science . 2019,第1期

机译：添加了菊粉的低脂加工奶酪酱：其理化，流变和感官特性
4. Production of ewe’s milk cheese using calf rennet and a plant coagulant from flowers of cardoon Cynara cardunculus: Sensory characteristics during ripening [C] . Elena Galán, Remedios González, José Fernández-Salguero International congress on engineering and food . 2011

机译：使用Calf Rennet和植物凝结剂的生产eWE的牛奶奶酪，从麦克奈萨群岛的花朵中的植物凝结剂：在成熟过程中的感官特性
5. Understanding the sensory characteristics of fresh and processed tomatoes using descriptive sensory analysis. [D] . Hongsoongnern, Pairin. 2007

机译：使用描述性感官分析了解新鲜和加工番茄的感官特性。
6. Effect of spinach powder on physico-chemical rheological nutritional and sensory characteristics of chapati premixes [O] . M. A. Khan, C. Mahesh, Anil Dutt Semwal, 2015

机译：菠菜粉对薄煎饼预混料理化流变营养和感官特性的影响
7. Low-fat Processed Cheese Spread with Added Inulin: Its Physicochemical, Rheological and Sensory Characteristics [O] . Mohammad A. El-Assar, Sherein A. Abou-Dawoo, Sally S. Sakr, 2018

机译：低脂肪加工奶酪蔓延，添加菊粉：其物理化学，流变和感官特征

Production of the processed cheese containing tomato powder and evaluation of its rheological chemical and sensory characteristics

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