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Kr Deshwal G, Fenelon M, Gómez-Mascaraque LG, Huppertz T. Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages. Food Res Int 2024; 190:114587. [PMID: 38945567 DOI: 10.1016/j.foodres.2024.114587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2024] [Revised: 05/31/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
The effect of 90, 180 and 270 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), trisodium citrate (TSC) and sodium hexametaphosphate (SHMP) on the solubilisation of proteins and minerals and the rheological and textural properties of processed cheese (PC) prepared from Gouda cheese ripened for 30-150 d at 8°C was studied. The solubilisation of individual caseins and Ca and the maximum loss tangent during temperature sweeps of PC made from Gouda cheese increased, while hardness of PC decreased with ripening duration of the Gouda cheese. Levels of soluble Ca in PC increased with increasing concentration of TSC and SHMP, but decreased with increasing concentration of DSP. The solubilisation of casein and Ca due to ripening of Gouda cheese used for manufacturing PC could explain the changes in texture and loss tangent of PC. The results suggest that DSP, TSC or SHMP in PC formulation can form insoluble Ca-phosphate, soluble Ca-citrate or insoluble casein-Ca-HMP complexes, respectively, that influence casein solubilisation differently and together with levels of residual intact casein determine the functional attributes of PC.
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Affiliation(s)
- Gaurav Kr Deshwal
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, Co. Cork P61C996, Ireland; Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands; Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Mark Fenelon
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, Co. Cork P61C996, Ireland
| | - Laura G Gómez-Mascaraque
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, Co. Cork P61C996, Ireland; VistaMilk SFI Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland
| | - Thom Huppertz
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands; FrieslandCampina, Stationsplein 4, 3818, LE, Amersfoort, the Netherlands.
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2
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Deshwal GK, Gómez-Mascaraque LG, Fenelon M, Huppertz T. Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts. Molecules 2024; 29:3631. [PMID: 39125035 PMCID: PMC11314599 DOI: 10.3390/molecules29153631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 07/25/2024] [Accepted: 07/31/2024] [Indexed: 08/12/2024] Open
Abstract
In this study, the protein and salts distribution (Ca, P, Na and Mg) in processed cheese (PC) samples prepared with 180 or 360 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), disodium pyrophosphate (DSPP), sodium hexametaphosphate (SHMP) and trisodium citrate (TSC) was studied. For this purpose, a water-soluble extract (WSE) of PC samples was prepared. All PC samples contained 45-46% moisture, 26-27% fat and 20-21% protein and had a pH of 5.2 or 5.7. Ultracentrifugation slightly reduced the protein content of the WSE of PC, indicating that most protein in the WSE was non-sedimentable. At equal concentration of CSS, the protein content of the WSE was higher for PC at pH 5.7 compared to PC at pH 5.2. Approximately 55-85% of the Ca and P in the WSE of samples was 10 kDa-permeable for PC prepared with DSPP and SHMP. This suggests that the formation of non-permeable Ca-polyphosphate-casein complexes. For PC prepared with TSC, >90% of Ca in the WSE was 10 kDa-permeable, indicating that micellar disruption arises from sequestration of micellar Ca. These results indicate that the WSE method is an appropriate method to understand how salts present in PC are distributed. However, the WSE and ultracentrifugal supernatant of the WSE can include both soluble and protein-associated salts. Therefore, determining levels of salts in 10 kDa permeate of ultracentrifugal supernatant of the WSE is most appropriate.
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Affiliation(s)
- Gaurav Kr Deshwal
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | | | - Mark Fenelon
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, P61 C996 Fermoy, Ireland
| | - Thom Huppertz
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Department of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland
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3
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Šantová K, Salek RN, Kůrová V, Mizera A, Lapčíková B, Vincová A, Zálešáková L, Kratochvílová A, Lorencová E, Vinter Š, Opustilová K, Karhánková M. Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological and thermal approach. J Dairy Sci 2024:S0022-0302(24)00926-3. [PMID: 38876214 DOI: 10.3168/jds.2024-24939] [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: 03/21/2024] [Accepted: 05/15/2024] [Indexed: 06/16/2024]
Abstract
The aim of the study was to investigate the impact of potassium-based emulsifying salts (ES; 2% wt/wt concentration) with different phosphate chain lengths [dipotassium hydrogenphosphate (K2HPO4; DKP), tetrapotassium diphosphate (K4P2O7; KTPP), pentapotassium triphosphate (K5P3O10; TKPP)] on the physicochemical, viscoelastic, textural, tribological, thermal, and sensory properties of processed cheese (PC; 40% wt/wt dry matter, 50% wt/wt fat in dry matter) during a 60d storage period (6 ± 2°C). On the whole, the hardness of all PC samples increased with the increasing chain length of ES (DKP < TKPP < KTPP) and the prolonging storage period. Moreover, the hardness results were in accordance with those of the rheological analysis. All PC samples exhibited a more elastic character (G' > G"; tan δ < 1). The type of potassium-based ES affected the binding of water into the structure of the PC. Furthermore, the study confirmed that the manufactured PCs received optimal sensory scores, without any excessive bitterness. It could be concluded that the type of applied ES and storage length affected the functional properties of PC. Finally, the information provided in this study could serve as a tool for the dairy industry to help appropriately select potassium-based ES for PC manufacture with desired properties.
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Affiliation(s)
- K Šantová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - R N Salek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic.
| | - V Kůrová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - A Mizera
- Regional Research Centre CEBIA-Tech, Faculty of Applied Informatics, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - B Lapčíková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - A Vincová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - L Zálešáková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - A Kratochvílová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - E Lorencová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - Š Vinter
- Department of Environmental Protection Engineering, Tomas Bata University in Zlin, Faculty of Technology, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - K Opustilová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
| | - M Karhánková
- Regional Research Centre CEBIA-Tech, Faculty of Applied Informatics, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic
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4
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Buňka F, Sedlačík M, Foltin P, Lazárková Z, Pětová M, Buňková L, Purevdorj K, Talár J, Kůrová V, Novotný M, Vlkovský M, Salek RN. Evaluation of processed cheese viscoelastic properties during sterilization observed in situ. J Dairy Sci 2023; 106:5298-5308. [PMID: 37414604 DOI: 10.3168/jds.2022-22833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Accepted: 02/06/2023] [Indexed: 07/08/2023]
Abstract
Sterilized processed cheese is a specific dairy product with a prolonged shelf life intended for regular retail offer but also as food provisions for armies during peacetime, as well as during crisis and emergency situations, and for storage in state material reserves. Storage requirements are usually defined as ≤25°C for at least 24 mo. One of the ways to achieve such a shelf life is sterilization. Therefore, the aim of the work was to describe, for the first time in the available scientific literature, in situ changes in the viscoelastic properties of spreadable melt (34% wt/wt DM content, 45% wt/wt fat in DM content, and 14% wt/wt protein content) during an increase in temperature (target temperature 122°C), holding at sterilization temperature (20 min) and subsequent cooling (to ~30°C). While increasing to the target sterilization temperature, a significant decrease occurred in the storage and loss moduli values. Both moduli started to increase again during the target sterilization temperature period and during the whole cooling phase. The values of the storage and loss moduli were significantly higher at the end of the cooling of the sterilized product, and conversely, the phase angle value was lower compared with the melt before sterilization. As a result of sterilization, an increase occurred in the levels of markers of the Maillard reaction complex and lipid oxidation processes. The value of hardness, corrected stress, and elongational viscosity also increased compared with nonsterilized products. As a result of sterilization, the flavor worsened and sterilized processed cheeses showed darker (brownish) color. However, even after sterilization, the products were evaluated as acceptable for consumers and maintained their spreadability.
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Affiliation(s)
- F Buňka
- Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic.
| | - M Sedlačík
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlín, Tř. T. Bati 5678, 760 01 Zlín, Czech Republic; Department of Production Engineering, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - P Foltin
- Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic
| | - Z Lazárková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - M Pětová
- Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic
| | - L Buňková
- Department of Environmental Protection Engineering, Tomas Bata University in Zlín, Faculty of Technology, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - K Purevdorj
- Department of Environmental Protection Engineering, Tomas Bata University in Zlín, Faculty of Technology, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - J Talár
- Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic
| | - V Kůrová
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
| | - M Novotný
- Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic
| | - M Vlkovský
- Laboratory of Food Quality and Safety Research, Department of Logistics, Faculty of Military Leadership, University of Defence, Kounicova 65, 662 10 Brno, Czech Republic
| | - R N Salek
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Vavrečkova 5669, 760 01 Zlín, Czech Republic
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5
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Katano D, Kang W, Harada Y, Kawano N, Miyado M, Saito T, Fukuoka M, Yamada M, Miyado K. Sodium Hexametaphosphate Serves as an Inducer of Calcium Signaling. Biomolecules 2023; 13:biom13040577. [PMID: 37189325 DOI: 10.3390/biom13040577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/19/2023] [Accepted: 03/21/2023] [Indexed: 05/17/2023] Open
Abstract
In bacteria, polymers of inorganic phosphates, particularly linear polyphosphate, are used as alternative phosphate donors for adenosine triphosphate production. A six-chain form of sodium metaphosphate, sodium hexametaphosphate (SHMP), is believed to have no physiological functions in mammalian cells. In this study, we explored the possible effects of SHMP on mammalian cells, using mouse oocytes, which are useful for observing various spatiotemporal intracellular changes. Fertilization-competent oocytes were isolated from the oviducts of superovulated mice and cultured in an SHMP-containing medium. In the absence of co-incubation with sperm, SHMP-treated oocytes frequently formed pronuclei and developed into two-cell embryos owing to the increase in calcium concentration in the cytoplasm. We discovered an intriguing role for SHMP as an initiator of calcium rise in mouse oocytes, presumably in a wide variety of mammalian cells.
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Affiliation(s)
- Daiki Katano
- Department of Life Sciences, School of Agriculture, Meiji University, 1-1-1 Higashimita, Kawasaki 214-8571, Japan
- Department of Reproductive Biology, National Research Institute for Child Health and Development, 2-10-1 Okura, Setagaya 157-8535, Japan
| | - Woojin Kang
- Department of Reproductive Biology, National Research Institute for Child Health and Development, 2-10-1 Okura, Setagaya 157-8535, Japan
- Laboratory Animal Resource Center, Transborder Medical Research Center, Faculty of Medicine, University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8575, Japan
| | - Yuichirou Harada
- Department of Molecular Pathology, Tokyo Medical University, 6-1-1 Shinjuku, Shinjuku 192-0397, Japan
| | - Natsuko Kawano
- Department of Life Sciences, School of Agriculture, Meiji University, 1-1-1 Higashimita, Kawasaki 214-8571, Japan
| | - Mami Miyado
- Department of Food and Nutrition, Beppu University, 82 Kita-Ishigaki, Beppu 874-8501, Japan
- Department of Molecular Endocrinology, National Research Institute for Child Health and Development, 2-10-1 Okura, Setagaya 157-8535, Japan
| | - Takako Saito
- Department of Applied Life Sciences, Faculty of Agriculture, Shizuoka University, 836 Ohya, Shizuoka 422-8529, Japan
- Shizuoka Institute for the Study of Marine Biology and Chemistry, Shizuoka University, 836 Ohya, Shizuoka 422-8529, Japan
| | - Mio Fukuoka
- Department of Obstetrics and Gynecology, Keio University School of Medicine, 35 Shinanomachi, Shinjuku 160-8582, Japan
| | - Mitsutoshi Yamada
- Department of Obstetrics and Gynecology, Keio University School of Medicine, 35 Shinanomachi, Shinjuku 160-8582, Japan
| | - Kenji Miyado
- Department of Reproductive Biology, National Research Institute for Child Health and Development, 2-10-1 Okura, Setagaya 157-8535, Japan
- Division of Diversity Research, National Research Institute for Child Health and Development, 2-10-1 Okura, Setagaya 157-8535, Japan
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6
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Deshwal GK, Gómez-Mascaraque LG, Fenelon M, Huppertz T. A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese. Molecules 2023; 28:molecules28052085. [PMID: 36903331 PMCID: PMC10004449 DOI: 10.3390/molecules28052085] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 02/14/2023] [Accepted: 02/20/2023] [Indexed: 02/25/2023] Open
Abstract
Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the manufacture of processed cheese, either singly or in mixtures. Caseins are the main structure forming elements in processed cheese. Calcium sequestering salts decrease the concentration of free calcium ions by sequestering calcium from the aqueous phase and dissociates the casein micelles into small clusters by altering the calcium equilibrium, thereby resulting in enhanced hydration and voluminosity of the micelles. Several researchers have studied milk protein systems such as rennet casein, milk protein concentrate, skim milk powder, and micellar casein concentrate to elucidate the influence of calcium sequestering salts on (para-)casein micelles. This review paper provides an overview of the effects of calcium sequestering salts on the properties of casein micelles and consequently the physico-chemical, textural, functional, and sensorial attributes of processed cheese. A lack of proper understanding of the mechanisms underlying the action of calcium sequestering salts on the processed cheese characteristics increases the risk of failed production, leading to the waste of resources and unacceptable sensorial, appearance, and textural attributes, which adversely affect the financial side of processors and customer expectations.
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Affiliation(s)
- Gaurav Kr Deshwal
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal 132001, Haryana, India
| | - Laura G. Gómez-Mascaraque
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
| | - Mark Fenelon
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Fermoy, P61C996 Cork, Ireland
| | - Thom Huppertz
- Department of Agrotechnology and Food Sciences, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands
- Correspondence:
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7
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Melo L, Torres F, Guimarães J, Cortez M. Development of processed low-sodium Maasdam cheese. ARQ BRAS MED VET ZOO 2022. [DOI: 10.1590/1678-4162-12569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
ABSTRACT The article assesses the effect of different potassium emulsifying salts concentrations on physicochemical, colorimetric, and texture characteristics of processed cheese manufactured using Maasdam. Except for pH, physicochemical parameters remained unchanged, but the gradual substitution of sodium emulsifying salts with potassium-based salts influenced color and texture. Treatments with at least 50% potassium salts showed a reduction of at least 30% of sodium. The sodium decrease allows the product's classification as processed cheese with low-sodium content (<140mg per 56.7g serving). The data obtained present substantial information that can help the dairy industries develop newly reduced-sodium products.
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8
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An aggregation induced emission based simple and sensitive fluorescence ‘Turn-On’ method for monitoring sodium hexa-meta-phosphate, a food preservative. Microchem J 2022. [DOI: 10.1016/j.microc.2022.108091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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9
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Guo M, Sheng Z, Wang P, Zhang Y, Zhang X, Zhang Y, Man-Yau Szeto I, Wang Y, Ren F, Luo J. Effects of refrigerated storage on the functional properties of processed cheese analogue with stretchability and its mechanisms. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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10
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Arora B, Rizvi SSH. In‐mouth, self‐disintegrating milk protein
puffs‐I
: Process development. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bindvi Arora
- Department of Food Science Cornell University Ithaca New York USA
| | - Syed S. H. Rizvi
- Department of Food Science Cornell University Ithaca New York USA
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11
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Solubilization of concentrated protein dispersion: Effect of hydrogen peroxide (H2O2) and sodium hexametaphosphate (SHMP). Food Chem 2022; 400:133980. [DOI: 10.1016/j.foodchem.2022.133980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 08/03/2022] [Accepted: 08/17/2022] [Indexed: 11/22/2022]
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12
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Hebishy E, Nagarajah J, Thompson LS, Shennan S, Best L, Ajayi OM, Iheozor‐Ejiofor P, Tucker N, Onarinde BA. Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12831] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Essam Hebishy
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | | | - Luke S Thompson
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
- 1:1 Diet by Cambridge Weight Plan Corby Northamptonshire NN17 5LU UK
| | - Sarah Shennan
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | - Lauren Best
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
- Omega Ingredients Ltd Orion Avenue, Great Blakenham Ipswich IP6 0LW UK
| | - Oluseyi Moses Ajayi
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | - Pamela Iheozor‐Ejiofor
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
| | - Nick Tucker
- School of Engineering University of Lincoln Brayford Pool Lincoln LN6 7TS UK
| | - Bukola A Onarinde
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln Holbeach, Spalding PE12 7FJ UK
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13
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Robinson TE, Arkinstall LA, Cox SC, Grover LM. Determining the Structure of Hexametaphosphate by Titration and 31P-NMR Spectroscopy. COMMENT INORG CHEM 2021. [DOI: 10.1080/02603594.2021.1973444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Thomas E. Robinson
- School of Chemical Engineering, University of Birmingham, Birmingham, UK
| | - Lucy A. Arkinstall
- School of Chemical Engineering, University of Birmingham, Birmingham, UK
| | - Sophie C. Cox
- School of Chemical Engineering, University of Birmingham, Birmingham, UK
| | - Liam M Grover
- School of Chemical Engineering, University of Birmingham, Birmingham, UK
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14
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Pavlovic R, Di Cesare F, Longo F, Abballe F, Panseri S, Bonanni RC, Baccelliere R, Neri B, Chiesa LM. Undeclared (Poly)phosphates Detection in Food of Animal Origin as a Potential Tool toward Fraud Prevention. Foods 2021; 10:foods10071547. [PMID: 34359417 PMCID: PMC8304278 DOI: 10.3390/foods10071547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/29/2021] [Accepted: 07/01/2021] [Indexed: 11/16/2022] Open
Abstract
(Poly)phosphates are approved as water-preserving and emulsifying agents that improve the appearance and consistency of many food products. The labelling of added (poly)phosphates is essential for protecting vulnerable population groups and to prevent unfair trade practices resulting in economic fraud. The problems with (poly)phosphates' utilisation concerns both analytical and legislative issues, such as: (1) their straightforward detection; (2) excessive addition altering freshness perception and misleading consumers; (3) uncontrolled usage increasing foodstuff weight; (4) application in products where they are not permitted; and (5) no indication on the label. Bearing all these issues in mind, the main purpose of this study was the quantification and screening of the (poly)phosphates profile in meat, marine and dairy products (160 samples), of which 43 were without declared (poly)phosphate treatment. Analysis was completed by high-performance ion-exchange chromatography either with conductometric detection or coupled to Q-Exactive Orbitrap high-resolution mass spectrometry. Although the (poly)phosphates profiles varied greatly according to species and processing type, the following criteria for detection of illicit treatment were established: high orthophosphate level, quantified short-chain (poly)phosphate anions and the presence of long-chain forms. In conclusion, the instrumental platforms used in this study can be recommended to inspection bodies as reliable methods for the detection of food adulteration with (poly)phosphates.
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Affiliation(s)
- Radmila Pavlovic
- Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy; (R.P.); (F.D.C.); (L.M.C.)
| | - Federica Di Cesare
- Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy; (R.P.); (F.D.C.); (L.M.C.)
| | - Francesca Longo
- Laboratorio Chimica degli Alimenti, Istituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”, Via Appia Nuova 1411, 00178 Rome, Italy; (F.L.); (R.C.B.); (R.B.); (B.N.)
| | - Franco Abballe
- Thermo Fisher Scientific, Strada Rivoltana, 20090 Rodano, Italy;
| | - Sara Panseri
- Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy; (R.P.); (F.D.C.); (L.M.C.)
- Correspondence:
| | - Rossana Claudia Bonanni
- Laboratorio Chimica degli Alimenti, Istituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”, Via Appia Nuova 1411, 00178 Rome, Italy; (F.L.); (R.C.B.); (R.B.); (B.N.)
| | - Rocco Baccelliere
- Laboratorio Chimica degli Alimenti, Istituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”, Via Appia Nuova 1411, 00178 Rome, Italy; (F.L.); (R.C.B.); (R.B.); (B.N.)
| | - Bruno Neri
- Laboratorio Chimica degli Alimenti, Istituto Zooprofilattico Sperimentale del Lazio e della Toscana “M. Aleandri”, Via Appia Nuova 1411, 00178 Rome, Italy; (F.L.); (R.C.B.); (R.B.); (B.N.)
| | - Luca Maria Chiesa
- Department of Health, Animal Science and Food Safety, University of Milan, Via Celoria 10, 20133 Milan, Italy; (R.P.); (F.D.C.); (L.M.C.)
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15
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Mousavi SN, Abbasi S, Azarikia F. Stabilization of hempseed protein dispersion: Influence of sonication, hydrocolloids, and sodium hexametaphosphate. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15592] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Seyede Nasrin Mousavi
- Food Colloids and Rheology Laboratory Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Soleiman Abbasi
- Food Colloids and Rheology Laboratory Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran
| | - Fatemeh Azarikia
- Department of Food Technology College of Aburaihan University of Tehran Tehran Iran
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16
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Abstract
Bread and cheese have been a popular combination since early times. Indeed, the history of bread dates back to 8000 BC and that of cheese to 7200 BC. However, new types of breads and cheeses are increasingly popular for several reasons, such as allergies, lifestyles, economy and religion. The major challenge is that food manufacturers are offering new products most of which are not welcomed by consumers. Therefore, recently, researchers have placed importance on their relationships with consumers to boost the success of new products. This short review summarizes the backgrounds of recent trends, processes, and principles to manufacture new bread and cheese products, and discusses future perspectives. The development of additive-free, gluten-free rice bread we have recently done from basic research to commercialization of the products is highly focused in this review. Additionally, ongoing studies on plant-based cheeses are introduced from material selection to suggest future outlooks.
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17
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Effects of pre-emulsification with heat-treated whey protein on texture and microstructure of processed cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109185] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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18
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Rasouli M, Abbasi S, Azarikia F, Ettelaie R. On the heat stability of whey protein: Effect of sodium hexametaphosphate. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12626] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Mehrdad Rasouli
- Food Colloids and Rheology Lab Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran P O Box 14115-336 Iran
| | - Soleiman Abbasi
- Food Colloids and Rheology Lab Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran P O Box 14115-336 Iran
| | - Fatemeh Azarikia
- Department of Food Technology College of Aburaihan University of Tehran Pakdasht, Imam Reza Blvd. Tehran 3391653755 Iran
| | - Rammile Ettelaie
- Food Colloids Group School of Food Science and Nutrition University of Leeds Leeds LS2 9JT UK
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19
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Fu W, Watanabe Y, Satoh H, Inoue K, Moriguchi N, Fusa K, Yanagisawa Y, Mutoh T, Nakamura T. Effects of emulsifying conditions on creaming effect, mechanical properties and microstructure of processed cheese using a rapid visco-analyzer. Biosci Biotechnol Biochem 2018; 82:476-483. [DOI: 10.1080/09168451.2018.1431106] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Abstract
The creaming effects, mechanical properties and microstructures of processed cheeses were investigated under different emulsifying conditions using a rapid visco-analyzer, and the changes in protein network related to the creaming effect and the occurrence of yielding points were discussed. The higher stirring speed affected the fat globules to be smaller, and gave the processed cheese more firmness at fixed stirring time. The longer stirring time caused the protein network to become fine-stranded. A fine-stranded structure promoted the creaming effect, and hence the formation of yielding point in the mechanical properties. The emulsifying salts had active effects on the creaming effect and mechanical properties at longer stirring time. The fine-stranded structures were shown in the cases of a binary mixture of polyphosphate and disodium phosphate (PDSP), polyphosphate (PP), and trisodium citrate (TSC). Monophosphate (MP) showed the lowest ability to alter the protein network, but was assisted at the higher stirring speed.
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Affiliation(s)
- Wei Fu
- School of Agriculture, Meiji University, Kawasaki, Japan
| | | | - Hayaka Satoh
- School of Agriculture, Meiji University, Kawasaki, Japan
| | - Keita Inoue
- School of Agriculture, Meiji University, Kawasaki, Japan
| | | | - Kazunao Fusa
- Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd., Kawagoe, Japan
| | - Yuya Yanagisawa
- Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd., Kawagoe, Japan
| | - Takaaki Mutoh
- Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd., Kawagoe, Japan
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20
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Yuan C, Chen M, Luo J, Li X, Gao Q, Li J. A novel water-based process produces eco-friendly bio-adhesive made from green cross-linked soybean soluble polysaccharide and soy protein. Carbohydr Polym 2017; 169:417-425. [PMID: 28504164 DOI: 10.1016/j.carbpol.2017.04.058] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2017] [Revised: 04/19/2017] [Accepted: 04/20/2017] [Indexed: 11/28/2022]
Abstract
In this study, an eco-friendly soy protein adhesive was developed that utilized two components from soybean meal without addition of any toxic material. A plant-based, water-soluble and inexpensive soybean soluble polysaccharide was used as the novel renewable material to combine with soy protein to produce a soy protein adhesive. Three-plywood was fabricated with the resulting adhesive, and its wet shear strength was measured. The results showed the wet shear strength of plywood bonded by the adhesive reached 0.99MPa, meeting the water resistance requirement for interior use panels. This improvement was attributed to the following reasons: (1) Combination of cross-linked soybean soluble polysaccharide and soy protein formed an interpenetrating network structure, improving the thermal stability and water resistance of the cured adhesive. (2) Adding CL-SSPS decreased the adhesive viscosity to 15.14Pas, which increased the amount of the adhesive that penetrate the wood's surface and formed more interlocks.
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Affiliation(s)
- Cheng Yuan
- MOE Key Laboratory of Wooden Material Science and Application, Beijing Key Laboratory of Wood Science and Engineering, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Mingsong Chen
- MOE Key Laboratory of Wooden Material Science and Application, Beijing Key Laboratory of Wood Science and Engineering, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Jing Luo
- MOE Key Laboratory of Wooden Material Science and Application, Beijing Key Laboratory of Wood Science and Engineering, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Xiaona Li
- MOE Key Laboratory of Wooden Material Science and Application, Beijing Key Laboratory of Wood Science and Engineering, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Qiang Gao
- MOE Key Laboratory of Wooden Material Science and Application, Beijing Key Laboratory of Wood Science and Engineering, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Jianzhang Li
- MOE Key Laboratory of Wooden Material Science and Application, Beijing Key Laboratory of Wood Science and Engineering, College of Materials Science and Technology, Beijing Forestry University, Beijing 100083, China.
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21
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The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.11.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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22
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Shirashoji N, Aoyagi H, Jaeggi J, Lucey J. Effect of tetrasodium pyrophosphate concentration and cooking time on the physicochemical properties of process cheese. J Dairy Sci 2016; 99:6983-6994. [DOI: 10.3168/jds.2016-10968] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Accepted: 05/27/2016] [Indexed: 11/19/2022]
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23
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Babbar N, Baldassarre S, Maesen M, Prandi B, Dejonghe W, Sforza S, Elst K. Enzymatic production of pectic oligosaccharides from onion skins. Carbohydr Polym 2016; 146:245-52. [PMID: 27112872 DOI: 10.1016/j.carbpol.2016.03.011] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2015] [Revised: 03/02/2016] [Accepted: 03/06/2016] [Indexed: 12/13/2022]
Abstract
Onion skins are evaluated as a new raw material for the enzymatic production of pectic oligosaccharides (POS) with a targeted degree of polymerization (DP). The process is based on a two-stage process consisting of a chelator-based crude pectin extraction followed by a controlled enzymatic hydrolysis. Treatment of the extracted crude onion skin's pectin with various enzymes (EPG-M2, Viscozyme and Pectinase) shows that EPG-M2 is the most appropriate enzyme for tailored POS production. The experiments reveal that the highest amount of DP2 and DP3 is obtained at a time scale of 75-90min with an EPG-M2 concentration of 26IU/mL. At these conditions the production amounts 2.5-3.0% (w/w) d.m for DP2 and 5.5-5.6% (w/w) d.m for DP3 respectively. In contrast, maximum DP4 production of 5.2-5.5% (w/w) d.m. is obtained with 5.2IU/mL at a time scale of 15-30min. Detailed LC-MS analysis reveals the presence of more methylated oligomers compared to acetylated forms in the digests.
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Affiliation(s)
- Neha Babbar
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium; Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy
| | - Stefania Baldassarre
- Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy
| | - Miranda Maesen
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium
| | - Barbara Prandi
- Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy
| | - Winnie Dejonghe
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium
| | - Stefano Sforza
- Department of Food Science, Parco Area delle Scienze 59 a, University Campus, I-43124 Parma, Italy
| | - Kathy Elst
- Separation & Conversion Technology, VITO-Flemish Institute for Technological Research, Boeretang 200, 2400 Mol, Belgium.
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24
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25
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Lee SK, Klostermeyer H, Anema SG. Effect of fat and protein-in-water concentrations on the properties of model processed cheese. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.06.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Salek RN, Černíková M, Nagyová G, Kuchař D, Bačová H, Minarčíková L, Buňka F. The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.12.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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Hoffmann W, Schrader K. Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12725] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wolfgang Hoffmann
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Hermann-Weigmann-Straße 1 Kiel D-24103 Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products; Max Rubner-Institut; Hermann-Weigmann-Straße 1 Kiel D-24103 Germany
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28
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Effect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0207-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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29
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Buňka F, Doudová L, Weiserová E, Černíková M, Dalibor Kuchař, Slavíková Š, Nagyová G, Ponížil P, Grůber T, Michálek J. The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.02.040] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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30
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31
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Nagyová G, Buňka F, Salek R, Černíková M, Mančík P, Grůber T, Kuchař D. Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese. J Dairy Sci 2014; 97:111-22. [DOI: 10.3168/jds.2013-7210] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2013] [Accepted: 09/22/2013] [Indexed: 11/19/2022]
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32
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Buňka F, Nagyová G, Salek RN, Černíková M, Bacova H, Kráčmar S. The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads. POTRAVINARSTVO 2013. [DOI: 10.5219/312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was to observe the effects of emulsifying salts composed of trisodium citrate and sodium phosphates with different chain length (disodium phosphate (DSP), tetrasodium diphosphate (TSPP), pentasodium triphosphate (PSTP) and sodium salts of polyphosphates with 5 different mean length (n ≈ 5, 9, 13, 20, 28)) on hardness of processed cheese spreads. Hardness of processed cheese spreads with selected binary mixtures of the above mentioned salts were also studied. Measurements were performed after 2, 9 and 30 days of storage at 6 °C. Hardness of processed cheese increased with increase in chain length of individually used phosphates. Majority of applied binary mixtures of emulsifying salts had not significant influence on hardness charges in processed cheese spreads. On the other hand, a combination of phosphates salts (DSP with TSPP) was found, which had specific effect on hardness of processed cheese spreads. Textural properties of samples with trisodium citrate were similar compared to samples with DSP.
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33
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Guinee T, O’Callaghan D. Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product. J Dairy Sci 2013; 96:6830-6839. [DOI: 10.3168/jds.2013-6685] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Accepted: 06/29/2013] [Indexed: 11/19/2022]
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34
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Buňka F, Doudová L, Weiserová E, Kuchař D, Ponížil P, Začalová D, Nagyová G, Pachlová V, Michálek J. The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.09.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Buňka F, Doudová L, Weiserová E, Kuchař D, Michálek J, Slavíková Š, Kráčmar S. The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03070.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Reducing the level of added disodium phosphate alters the chemical and physical properties of processed cheese. ACTA ACUST UNITED AC 2012. [DOI: 10.1007/s13594-011-0053-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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37
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The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.06.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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38
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Humphreys G, Lee GL, Percival SL, McBain AJ. Combinatorial activities of ionic silver and sodium hexametaphosphate against microorganisms associated with chronic wounds. J Antimicrob Chemother 2011; 66:2556-61. [DOI: 10.1093/jac/dkr350] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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