Low-fat cheeses have flavor defects due to low fat content resulting in an insufficient free
fatty acids (FFA) flavor release. Lipase immobilization is an attractive approach to increase …

Marshmallow is an aerated confectionery product, which consists mainly of gelatin, sugar
solutions, glucose syrup and a foaming agent such as egg albumin. Gelatin is generally …

Pasteurization failures in the dairy industry have been reported in many previous studies.
Hence, ultrasound, as a nonthermal alternative to pasteurization, has been studied in recent …

This study aimed to use natural herbal gums, as fat replacers, for preparing a low‐fat
synbiotic cream cheese; for this purpose, the effects of Lepidium perfoliatum seed gum …

Background: Cream cheese is a fatty cheese that is popular with many consumers and
highly nutritious. There are many studies to reduce its fat content by fat replacers. Flaxseed …

Current trends in the food industry for the application of membrane techniques are
presented. Industrial solutions as well as laboratory research, which can contribute to the …

In this study, the sensory and mechanical aspects of the texture of goat's milk salad cheese
were correlated with the emotional profiles of consumers. Using descriptive sensory analysis …

Maltodextrin was used as a fat replacer in low‐fat ultrafiltered cheese. Fat was replaced with
25% maltodextrin milk solution (w/w) in cheese at 15 and 50%(w/w). The chemical …

In this study, ultrafiltered (UF) Iranian white cheese made with adjunct cultures including six
Lactobacillus isolates (Lactobacillus brevis, L. casei and L. plantarum) from traditional …

Chavil (Ferulago angulata) extract (CE) and microencapsulated chavil extract (MCE) were
added to UF-Feta-type Cheese. The aim of this study was to comprising CE and MCE on …