logo sci 论文图表汇总 2014 级食品工程 2014874001 姜楠. contents 123 characterisation of...
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LOGO
SCI论文图表汇总
2014级食品工程
2014874001 姜楠
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Contents
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Characterisation of the sensory properties and market positioning of novel reduced-fat cheese4
Isolation and characterisation of exopolysaccharid producing Weissella and Lactobacillus and their application as adjun
ct cultures in Cheddar cheese5
The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein polymersUse of microparticulated whey protein concentrate,
exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese
Effect of sodium, potassium, magnesium, and calcium saltcations on pH, proteolysis, organic acids, and microbialpopulations during storage of full-fat Cheddar cheese
![Page 3: LOGO SCI 论文图表汇总 2014 级食品工程 2014874001 姜楠. Contents 123 Characterisation of the sensory properties and market positioning of novel reduced-fat cheese 4](https://reader035.vdocuments.pub/reader035/viewer/2022062301/56649efb5503460f94c0d7c5/html5/thumbnails/3.jpg)
1The effect of fat replacement by inulin on the physicochemical
properties and microstructure of acid casein processed cheese analogues with added whey protein polymers
![Page 4: LOGO SCI 论文图表汇总 2014 级食品工程 2014874001 姜楠. Contents 123 Characterisation of the sensory properties and market positioning of novel reduced-fat cheese 4](https://reader035.vdocuments.pub/reader035/viewer/2022062301/56649efb5503460f94c0d7c5/html5/thumbnails/4.jpg)
1The effect of fat replacement by inulin on the physicochemical
properties and microstructure of acid casein processed cheese analogues with added whey protein polymers
![Page 5: LOGO SCI 论文图表汇总 2014 级食品工程 2014874001 姜楠. Contents 123 Characterisation of the sensory properties and market positioning of novel reduced-fat cheese 4](https://reader035.vdocuments.pub/reader035/viewer/2022062301/56649efb5503460f94c0d7c5/html5/thumbnails/5.jpg)
2Use of microparticulated whey protein concentrate,
exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese
![Page 6: LOGO SCI 论文图表汇总 2014 级食品工程 2014874001 姜楠. Contents 123 Characterisation of the sensory properties and market positioning of novel reduced-fat cheese 4](https://reader035.vdocuments.pub/reader035/viewer/2022062301/56649efb5503460f94c0d7c5/html5/thumbnails/6.jpg)
2Use of microparticulated whey protein concentrate,
exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese
![Page 7: LOGO SCI 论文图表汇总 2014 级食品工程 2014874001 姜楠. Contents 123 Characterisation of the sensory properties and market positioning of novel reduced-fat cheese 4](https://reader035.vdocuments.pub/reader035/viewer/2022062301/56649efb5503460f94c0d7c5/html5/thumbnails/7.jpg)
3Effect of sodium, potassium, magnesium, and calcium salt
cations on pH, proteolysis, organic acids, and microbialpopulations during storage of full-fat Cheddar cheese
![Page 8: LOGO SCI 论文图表汇总 2014 级食品工程 2014874001 姜楠. Contents 123 Characterisation of the sensory properties and market positioning of novel reduced-fat cheese 4](https://reader035.vdocuments.pub/reader035/viewer/2022062301/56649efb5503460f94c0d7c5/html5/thumbnails/8.jpg)
3Effect of sodium, potassium, magnesium, and calcium salt
cations on pH, proteolysis, organic acids, and microbialpopulations during storage of full-fat Cheddar cheese
![Page 9: LOGO SCI 论文图表汇总 2014 级食品工程 2014874001 姜楠. Contents 123 Characterisation of the sensory properties and market positioning of novel reduced-fat cheese 4](https://reader035.vdocuments.pub/reader035/viewer/2022062301/56649efb5503460f94c0d7c5/html5/thumbnails/9.jpg)
Characterisation of the sensory properties and market positioning of novel reduced-fat cheese4
![Page 10: LOGO SCI 论文图表汇总 2014 级食品工程 2014874001 姜楠. Contents 123 Characterisation of the sensory properties and market positioning of novel reduced-fat cheese 4](https://reader035.vdocuments.pub/reader035/viewer/2022062301/56649efb5503460f94c0d7c5/html5/thumbnails/10.jpg)
Isolation and characterisation of exopolysaccharid producing Weissella and Lactobacillus and their application as adjun
ct cultures in Cheddar cheese5
![Page 11: LOGO SCI 论文图表汇总 2014 级食品工程 2014874001 姜楠. Contents 123 Characterisation of the sensory properties and market positioning of novel reduced-fat cheese 4](https://reader035.vdocuments.pub/reader035/viewer/2022062301/56649efb5503460f94c0d7c5/html5/thumbnails/11.jpg)
Isolation and characterisation of exopolysaccharid producing Weissella and Lactobacillus and their application as adjun
ct cultures in Cheddar cheese5
![Page 12: LOGO SCI 论文图表汇总 2014 级食品工程 2014874001 姜楠. Contents 123 Characterisation of the sensory properties and market positioning of novel reduced-fat cheese 4](https://reader035.vdocuments.pub/reader035/viewer/2022062301/56649efb5503460f94c0d7c5/html5/thumbnails/12.jpg)
Isolation and characterisation of exopolysaccharid producing Weissella and Lactobacillus and their application as adjun
ct cultures in Cheddar cheese5
![Page 13: LOGO SCI 论文图表汇总 2014 级食品工程 2014874001 姜楠. Contents 123 Characterisation of the sensory properties and market positioning of novel reduced-fat cheese 4](https://reader035.vdocuments.pub/reader035/viewer/2022062301/56649efb5503460f94c0d7c5/html5/thumbnails/13.jpg)
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