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Processed cheese : basics and possibility for the development of healthier products
Other Title(s)
الجبن المعامل : أساسيات و إمكانيته لتطوير منتجات أفضل صحيا
Joint Authors
al-Sadani, Khalid Muhammad
al-Dakhakhini, Iman
Dabbur, Nasrah
Ali, al-Sayyid Mustafa
Khidr, Ihab Isa
Source
Alexandria Journal of Food Science and Technology
Issue
Vol. 13, Issue 2 (31 Dec. 2016), pp.45-62, 18 p.
Publisher
The Scientific Society of Food Industry
Publication Date
2016-12-31
Country of Publication
Egypt
No. of Pages
18
Main Subjects
Abstract EN
Processed cheese gains continuous popularity due to its diverse composition and wide applications.
The diversity of ingredients used for its formulation permits the production of a wide variety of cheeses with different flavours, textures and functions.
Presently, more attention has been paid to processed cheese as a promising food vehicle able to deliver specific nutrients into human body.
This review focuses on the following topics: market development, main ingredients of processed cheese (mainly natural cheeses, milk protein and emulsifying salts), processed cheese analogue (classification, formulation and important protein and fat substitutes) and previous attempts for production of healthier processed cheese.
American Psychological Association (APA)
Ali, al-Sayyid Mustafa& al-Dakhakhini, Iman& al-Sadani, Khalid Muhammad& Dabbur, Nasrah& Khidr, Ihab Isa. 2016. Processed cheese : basics and possibility for the development of healthier products. Alexandria Journal of Food Science and Technology،Vol. 13, no. 2, pp.45-62.
https://search.emarefa.net/detail/BIM-954908
Modern Language Association (MLA)
Ali, al-Sayyid Mustafa…[et al.]. Processed cheese : basics and possibility for the development of healthier products. Alexandria Journal of Food Science and Technology Vol. 13, no. 2 (2016), pp.45-62.
https://search.emarefa.net/detail/BIM-954908
American Medical Association (AMA)
Ali, al-Sayyid Mustafa& al-Dakhakhini, Iman& al-Sadani, Khalid Muhammad& Dabbur, Nasrah& Khidr, Ihab Isa. Processed cheese : basics and possibility for the development of healthier products. Alexandria Journal of Food Science and Technology. 2016. Vol. 13, no. 2, pp.45-62.
https://search.emarefa.net/detail/BIM-954908
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 58-61
Record ID
BIM-954908