EVALUATION OF AMINO ACID PROFILE OF CHEDDAR CHEESE FORMULATED WITH XANTHAN GUM AND/OR SODIUM CASEINATE AS FAT REPLACERS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

NATEGHI LEILA; YOUSEFI MORVARID

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

Download Full-Text

View:

147

Download:

Information Seminar Paper

Title

EVALUATION OF AMINO ACID PROFILE OF CHEDDAR CHEESE FORMULATED WITH XANTHAN GUM AND/OR SODIUM CASEINATE AS FAT REPLACERS

Author(s)

NATEGHI LEILA | YOUSEFI MORVARID

Keywords

CHEDDAR CHEESE

AMINO ACID

O -PHTHALALDEHYDE DERIVATIZATION

FAT REPLACER

XANTHAN GUM

SODIUM CASEINATE

Abstract

THE AIM OF THE PRESENT STUDY WAS TO INVESTIGATE THE EFFECT OF INCREMENTAL REDUCTION OF FAT CONTENTS (IN THE RANGE OF 33 TO 6% (WT/WT)) AND APPLYING DIFFERENT LEVELS OF FAT REPLACERS (XANTHAN GUM AND SODIUM CASEINATE) ON AMINO ACID PROFILE AND COMPOSITION OF CHEDDAR CHEESE. TOTAL AMINO ACID CONTENTS WERE DETERMINED BY USING A RAPID, ACCURATE, SENSITIVE METHOD. THIS METHOD INCLUDES PROTEIN HYDROLYSIS, O -PHTHALALDEHYDE DERIVATIZATION, AND REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY. AMINO ACID NITROGEN (N) INCREASED SIGNIFICANTLY WITH DECREASING FAT CONTENT. DECREASED FAT LEVEL RESULTED IN SIGNIFICANTLY LINEAR INCREASES PROTEIN CONTENT.

Cites

No record.

References

No record.

Cite

APA: Copy

NATEGHI, LEILA, & YOUSEFI, MORVARID. (2013). EVALUATION OF AMINO ACID PROFILE OF CHEDDAR CHEESE FORMULATED WITH XANTHAN GUM AND/OR SODIUM CASEINATE AS FAT REPLACERS. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926412/en

Vancouver: Copy

NATEGHI LEILA, YOUSEFI MORVARID. EVALUATION OF AMINO ACID PROFILE OF CHEDDAR CHEESE FORMULATED WITH XANTHAN GUM AND/OR SODIUM CASEINATE AS FAT REPLACERS. 2013. Available from: https://sid.ir/paper/926412/en

IEEE: Copy

LEILA NATEGHI, and MORVARID YOUSEFI, “EVALUATION OF AMINO ACID PROFILE OF CHEDDAR CHEESE FORMULATED WITH XANTHAN GUM AND/OR SODIUM CASEINATE AS FAT REPLACERS,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926412/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops