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The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time. Foods 2022; 11:foods11223605. [PMID: 36429197 PMCID: PMC9689957 DOI: 10.3390/foods11223605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/07/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
The current study was conducted to evaluate the effect of the addition of selected hydrocolloids [agar (AG), κ-carrageenan (KC), or gelatin (PG); as a total replacement for emulsifying salts] on the viscoelastic properties and microstructure of processed cheese (PC) samples during a storage period of 60 days (at 6 ± 2 °C). In general, PC viscoelastic properties and microstructure were affected by the addition of hydrocolloids and the length of storage time. The evaluated PC reported a more elastic behavior (G′ > G″) over the viscous one. The highest values of viscoelastic moduli (G′; G″; G*) were recorded for PC samples manufactured with KC addition, followed by those prepared with AG and PG. The control sample presented values of viscoelastic moduli similar to those of the PG sample. All PC samples tested had fat globule size values lower than 1 μm. Moreover, PC with AG and KG addition presented similar microstructures and sizes of fat globules.
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2
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Anjo FA, Saraiva BR, da Silva JB, Ogawa CYL, Sato F, Bruschi ML, Riegel-Vidotti IC, Simas FF, Matumoto-Pintro PT. A new food stabilizer in technological properties of low-fat processed cheese. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04155-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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3
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Kůrová V, Salek RN, Vašina M, Vinklárková K, Zálešáková L, Gál R, Adámek R, Buňka F. The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce. J Dairy Sci 2022; 105:6563-6577. [PMID: 35840407 DOI: 10.3168/jds.2021-21520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 04/16/2022] [Indexed: 11/19/2022]
Abstract
This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaccharides [κ-carrageenan (CR) or furcellaran (FR) at levels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 ± 2°C). The basic chemical properties (pH, dry matter content) were similar for all tested samples. Viscoelastic measurements indicated that PCS rigidity was directly proportional to increasing CR or FR concentration and to the application of homogenization. The interactions between the application of homogenization and the concentration of polysaccharides used were also significant. Compared with OSH, TSH did not lead to any further increase in the rigidity. The preceding results were also supported by data obtained from a nondestructive method of mechanical vibration damping. No changes in water activity were observed in any PCS sample. Overall, the addition of FR or CR appeared to be highly suitable for increasing the emulsion stability of PCS. If PCS products with softer consistency are desired, then a concentration of CR/FR ≤0.250% (wt/wt) could be recommended together with OSH/TSH. For products for which a firmer PCS consistency is required, the addition of CR in concentrations of ≥0.500% (wt/wt) or FR in concentrations of ≥1.000% (wt/wt) together with OSH is recommended. Finally, as the concentration of polysaccharides increased, a darker PCS color was observed.
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Affiliation(s)
- V Kůrová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic
| | - R N Salek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic.
| | - M Vašina
- Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic
| | - K Vinklárková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic
| | - L Zálešáková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic
| | - R Gál
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic
| | - R Adámek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01, Zlín, Czech Republic
| | - F Buňka
- Food Research Laboratory, Department of Logistics, Faculty of Military Leadership, University of Defense, Kounicova 65, 662 10 Brno, Czech Republic
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Kůrová V, Salek RN, Černíková M, Lorencová E, Zalešáková L, Buňka F. Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12871] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Vendula Kůrová
- Department of Food Technology Faculty of Technology Tomas Bata University in Zlín T.G. Masaryka 5555 Zlín 76001 Czech Republic
| | - Richardos Nikolaos Salek
- Department of Food Technology Faculty of Technology Tomas Bata University in Zlín T.G. Masaryka 5555 Zlín 76001 Czech Republic
| | - Michaela Černíková
- Department of Food Technology Faculty of Technology Tomas Bata University in Zlín T.G. Masaryka 5555 Zlín 76001 Czech Republic
| | - Eva Lorencová
- Department of Food Technology Faculty of Technology Tomas Bata University in Zlín T.G. Masaryka 5555 Zlín 76001 Czech Republic
| | - Ludmila Zalešáková
- Department of Food Technology Faculty of Technology Tomas Bata University in Zlín T.G. Masaryka 5555 Zlín 76001 Czech Republic
| | - František Buňka
- Department of Logistics Faculty of Military Leadership Food Research Laboratory University of Defence Kounicova 65 Brno 66210 Czech Republic
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5
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Application of Gamma Irradiation Treatment on the Physicochemical and Microbiological Quality of an Artisanal Hard Cheese. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12063142] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The objective of this study was to evaluate the efficacy of gamma irradiation, applied to different cheese sample sizes (250g and 500 g), against Listeria monocytogenes, Escherichia coli, coliforms and aerobic colony counts. The effects on cheese physicochemical and odour properties and all costs involved for the treatment were quantified. The Cobalt-60 γ-irradiator was used at a maximum dose of 5.0 kGy. The values for cheese moisture (28.6%), ash (3.78%), pH (5.1), protein (29.6%), fat (30.7%), salt (1.95%) and water activity (0.92%) were within the acceptable ranges for hard cheese after gamma irradiation treatment. The colour (yellowness, redness, chroma and hue angle) and texture (cohesiveness and springiness) values decreased (p < 0.05) with the treatment. Compounds such as safrole, acetylpyrazine, thiophene, 3,5-octadien-2-one and 1-Octen-3-one were present after the treatment, regardless of sample size. The gamma irradiation treatment resulted in 100%, 87.2%, 85.1% and 77.3% reduction in L. monocytogenes, coliforms, E. coli and aerobic colony counts, respectively. The study highlighted the efficacy of irradiation treatment and its affordability for resource-limited producers.
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Schädle CN, Bader-Mittermaier S, Sanahuja S. The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread. Molecules 2022; 27:molecules27061864. [PMID: 35335227 PMCID: PMC8955635 DOI: 10.3390/molecules27061864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/07/2022] [Accepted: 03/11/2022] [Indexed: 02/01/2023] Open
Abstract
Low-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A model of processed cheese spread (PCS) was produced as a full-fat version and with three levels of fat reduction (30%, 50%, and 70%). Fat was replaced by water or by corn dextrin (CD), a dietary fiber. Additionally, in the 50% reduced-fat spreads, fat was replaced by various ratios of CD and lactose (100:0, 75:25, 50:50, 25:75, and 0:100). The effect of each formulation was determined by measuring the textural (firmness, stickiness, and spreadability), rheological (flow behavior and oscillating rheology), tribological, and microstructural (cryo-SEM) properties of the samples, as well as the dynamic aroma release of six aroma compounds typically found in cheese. Winter’s critical gel theory was a good approach to characterizing PCS with less instrumental effort and costs: the gel strength and interaction factors correlated very well with the spreadability and lubrication properties of the spreads. CD and fat exhibited similar interaction capacities with the aroma compounds, resulting in a similar release pattern. Overall, the properties of the sample with 50% fat replaced by CD were most similar to those of the full-fat sample. Thus, CD is a promising fat replacer in PCS and, most likely, in other dairy-based emulsions.
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Affiliation(s)
- Christopher N. Schädle
- Aroma and Smell Research, Department of Chemistry and Pharmacy, Friedrich-Alexander University Erlangen-Nürnberg, Henkestraße 9, 91054 Erlangen, Germany
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
- Correspondence:
| | - Stephanie Bader-Mittermaier
- Department of Food Process Development, Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany;
| | - Solange Sanahuja
- School of Agricultural, Forest and Food Sciences (HAFL), Bern University of Applied Sciences, Länggasse 85, 3052 Zollikofen, Switzerland;
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7
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Bianchi A, Mallmann S, Gazoni I, Cavalheiro D, Rigo E. Effect of acid casein freezing on the industrial production of processed cheese. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Ross MM, Crowley SV, Crotty S, Oliveira J, Morrison AP, Kelly AL. Parameters affecting the printability of 3D-printed processed cheese. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102730] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104880] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104816] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Thomas-Danguin T, Guichard E, Salles C. Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review. Food Funct 2019; 10:5269-5281. [PMID: 31436262 DOI: 10.1039/c8fo02006j] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Salt reduction in foods is becoming an important challenge to protect population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to lower sodium salt content in foods, the use of cross-modal interactions between taste and odour, regardless of saltiness, was revealed to be a very promising method to improve saltiness perception. Cross-modal odour-taste interactions, as means to enhance salty taste in foods, is reviewed. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found to be effective in low salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in saltiness perception induced by Comté cheese and sardine odours was observed only in model foods with soft textures. In ternary odour-sour-salty solutions, sourness additively enhanced saltiness perception with salt-related odours. Finally, in cream-based food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in salt content without significant loss of acceptability. However, variation in the composition of the food matrix influenced aroma and salt release and consequently the overall saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should allow for the optimization of their use as salt reduction strategies for healthier food design.
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Affiliation(s)
- Thierry Thomas-Danguin
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Elisabeth Guichard
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
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12
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Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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13
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Urgu M, Türk A, Ünlütürk S, Kaymak-Ertekin F, Koca N. Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties. Food Sci Anim Resour 2019; 39:23-34. [PMID: 30882071 PMCID: PMC6411242 DOI: 10.5851/kosfa.2018.e60] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 11/20/2018] [Accepted: 11/20/2018] [Indexed: 11/13/2022] Open
Abstract
Abstract Fat reduction in the formulation of cheese emulsion causes problems in
its flowability and functional characteristics during spray-dried cheese powder
production. In order to eliminate these problems, the potential of using
microparticulated whey protein (MWP) in cheese emulsions was examined in this
study. Reduced-fat white-brined cheese emulsions (RF) with different dry-matters
(DM) (15%, 20%, and 25% excluding emulsifying salt) were
produced using various MWP concentrations (0%–20% based on
cheese DM of emulsion). Their key characteristics were compared to full-fat
cheese emulsion (FF). MWP addition had no influence on prevention of the phase
separation observed in the instable group (RF 15). The most notable effect of
using MWP was a reduction in apparent viscosity of RF which significantly
increased by fat reduction. Moreover, increasing the amount of MWP led to a
decrease in the values of consistency index and an increase in the values of
flow behavior index. On the other hand, using high amounts of MWP made the
emulsion more liquid-like compared to full-fat counterpart. MWP utilization also
resulted in similar lightness and yellowness parameters in RF as their full-fat
counterparts. MWP in RF increased glossiness and flowability scores, while
decreased mouth coating scores in sensory analyses. Fat reduction caused a more
compact network, while a porous structure similar to FF was observed with MWP
addition to RF. In conclusion, MWP showed a good potential for formulation of
reduced-fat cheese emulsions with rheological and sensorial characteristics
suitable to be used as the feeding liquid in the spray drying process.
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Affiliation(s)
- Müge Urgu
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir 35100, Turkey
| | - Aylin Türk
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir 35100, Turkey
| | - Sevcan Ünlütürk
- Department of Food Engineering, Izmir Institute of Technology, Izmir 35430, Turkey
| | - Figen Kaymak-Ertekin
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir 35100, Turkey
| | - Nurcan Koca
- Department of Food Engineering, Faculty of Engineering, Ege University, Izmir 35100, Turkey
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Čanigová M, Kaločaiová V, Remeňová Z, Ducková V, Kročko M, Nagyová Ľ. Changes in chosen properties of soft cheeses with chilli pepper during storage. POTRAVINARSTVO 2018. [DOI: 10.5219/971] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
The aim of this study was to evaluate chosen physicochemical and sensory properties of soft cheeses with addition of chilli peppers Fatalii. These samples were packed into plastic vacuum packages and analysed during 14 days of storage at cooling temperature (6 ±1 °C). Within the physicochemical properties, dry matter content, fat content, moisture in fat-free-substance, fat in dry matter and pH values were determined. Physicochemical analyzes, except pH value measure, were carried out only on the 1th day following the cheeses production. Textural properties hardness and stickiness were measured by the texture analyser. Within the sensory properties, consistency (hard, spreadable and friable) and taste (salty and spicy) were evaluated. Measurements of pH value, textural and sensory analysis were carried out on the 1st, 7th and 14th day of storage. All of cheese samples were classified as full-fat (FDM 48.21%) soft (MFFS 71.92%) cheeses. Their pH values decreased during 14 days of storage. The hardness of cheese samples decreased (p ˂0.05), while their stickiness statistic significantly increased during storage. From the view of sensory evaluation, the hard consistency of cheeses statistic significantly decreased and the spreadable consistency increased (p ˂0.05) during storage. The changes of friable consistency were no statistic significant. During storage of cheese samples were observed statistic significantly increase in the spicy taste and statistic significantly decrease in the salty taste.
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Černíková M, Nebesářová J, Salek RN, Popková R, Buňka F. The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese. J Dairy Sci 2018; 101:2956-2962. [DOI: 10.3168/jds.2017-13742] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Accepted: 12/02/2017] [Indexed: 11/19/2022]
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16
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Černíková M, Salek RN, Kozáčková D, Buňka F. The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.054] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Černíková M, Pachlová V, Holas O, Moudrá K, Slintáková K, Buňka F. The Effect of Dairy Fat Source on Viscoelastic Properties of Full‐Fat Processed Cheese Spreads. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700319] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Michaela Černíková
- Faculty of TechnologyDepartment of Food TechnologyTomas Bata University in ZlínT.G. Masaryka 5555Zlín760 01Czech Republic
| | - Vendula Pachlová
- Faculty of TechnologyDepartment of Food TechnologyTomas Bata University in ZlínT.G. Masaryka 5555Zlín760 01Czech Republic
| | - Ondřej Holas
- Faculty of TechnologyDepartment of Food TechnologyTomas Bata University in ZlínT.G. Masaryka 5555Zlín760 01Czech Republic
| | - Kateřina Moudrá
- Faculty of TechnologyDepartment of Food TechnologyTomas Bata University in ZlínT.G. Masaryka 5555Zlín760 01Czech Republic
| | - Kateřina Slintáková
- Faculty of TechnologyDepartment of Food TechnologyTomas Bata University in ZlínT.G. Masaryka 5555Zlín760 01Czech Republic
| | - František Buňka
- Faculty of TechnologyDepartment of Food TechnologyTomas Bata University in ZlínT.G. Masaryka 5555Zlín760 01Czech Republic
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