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Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation
(Elsevier, 2012)
The objective of this study was to determine the crispiness of microwave-expanded imitation cheese and compare the results with sensory evaluation. Three cheeses were manufactured with 36%, 19%, or 15% protein; all three ...
The Influence of Compositional changes in Reconstituted Potato Flakes on Thermal and Dielectric Properties and Temperatures following Microwave Heating
(Elsevier, 2014)
The objective of this study was to evaluate the effect of formulation changes on the temperatures of the reconstituted potato flakes following a standardised microwave reheating using a response surface method. Reconstituted ...
Effect of protein: starch ratio on microwave expansion of imitation cheese-based product
(Elsevier, 2011)
Microwave expansion of imitation cheese is a novel way of producing a potentially health crispy snack food. This study aimed to investigate the effects of protein:starch (P:S) ratios of 37:0, 24:13, 20:17 or 16:21 and ...