Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F23%3A00558075" target="_blank" >RIV/60162694:G42__/23:00558075 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/22:63553598
Result on the web
<a href="http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1471-0307" target="_blank" >http://onlinelibrary.wiley.com/journal/10.1111/(ISSN)1471-0307</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1111/1471-0307.12871" target="_blank" >10.1111/1471-0307.12871</a>

Result language
angličtina
Original language name
Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes
Original language description
The viscoelastic properties of processed cheese spread (PCS; dry matter 40% w/w, fat in dry matter 55% w/w) produced with various levels (0.10, 0.25, 0.50, 0.75 and 1.00% w/w) of two types of furcellaran (FA or FB), with and without the use of emulsifying salts (ES), were evaluated. The incremental higher levels of furcellaran application, irrespective of its type, increased the values of viscoelastic moduli. Processed cheese spread samples produced without the addition of ES showed higher rigidity. The type and concentration of furcellaran, the presence/absence of ES and storage time had a significant effect on the viscoelastic properties of PCS.
Czech name
—
Czech description
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Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
—
Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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