Modelling of sensory and instrumental texture parameters in processed cheese by near infrared reflectance spectroscopy

No abstract is available for this paper.

• Publication year

  2006

• Venue

  Journal of Dairy Research

• Publication date

  2006-01-24

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1017/S0022029905001536PMID 16433962
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy

  2005cited by this paper
• NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture

  2004cited by this paper
• Modelling of pH, dry matter and mineral content of curds during soft cheese drainage

  2004cited by this paper
• Dynamic testing rheology and fluorescence spectroscopy investigations of surface to centre differences in ripened soft cheeses

  2003cited by this paper
• Melting characteristics of cheese: analysis of effect of cheese dimensions using computer vision techniques

  2002cited by this paper
• Short Communication: Modified Schreiber Test for Evaluation of Mozzarella Cheese Meltability

  1999cited by this paper
• Quantitation of Lamb Content in Mixtures with Raw Minced Beef Using Visible, Near and Mid-Infrared Spectroscopy

  1999cited by this paper
• Rapid Near Infrared Spectroscopic Screening of Chemical Parameters in Semi-hard Cheese Using Chemometrics

  1998cited by this paper
• Fuzzy clustering of 627 alcohols, guided by a strategy for cluster analysis of chemical compounds for combinatorial chemistry

  1998cited by this paper
• Assessment of Sensory Properties of Cheese by Near-infrared Spectroscopy

  1998cited by this paper
• The sensory perception of texture and mouthfeel

  1996cited by this paper
• Near and mid-infrared photoacoustic analysis of principal components of foodstuffs

  1995cited by this paper
• Determination of fat, protein, and total solids in cheese by near-infrared reflectance spectroscopy.

  1995influential reference
• Practical Nir Spectroscopy With Applications in Food and Beverage Analysis

  1993influential reference
• Processed cheese products.

  1993cited by this paper
• DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST-ORDER CARRY-OVER EFFECTS IN HALL TESTS

  1989cited by this paper
• Determination of moisture in Cheddar cheese by near infrared reflectance spectroscopy.

  1988cited by this paper
• Linearization and Scatter-Correction for Near-Infrared Reflectance Spectra of Meat

  1985cited by this paper
• Effects of Emulsifying Agents on the Microstructure and Other Characteristics of Process Cheese - A Review

  1985cited by this paper
• Smoothing and differentiation of data by simplified least square procedure.

  1964cited by this paper
• Objective Measurements of Food Texture

  1963cited by this paper

• Insights into the impact of complex phosphates on acid-induced milk fan gel properties: Texture, rheological, microstructure, and molecular forces.

  2024cites this paper
• Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service

  2024cites this paper
• Rapid Determination of Nutmeg Shell Content in Ground Nutmeg Using FT-NIR Spectroscopy and Machine Learning

  2023cites this paper
• From consumers' science to food functionality-Challenges and opportunities for vibrational spectroscopy.

  2021cites this paper
• Near- and mid-infrared determination of some quality parameters of cheese manufactured from the mixture of different milk species

  2020cites this paper
• The recent advances of near-infrared spectroscopy in dairy production—a review

  2020cites this paper
• Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage

  2020cites this paper
• Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment

  2019cites this paper
• Feasibility of Determination of Foodborne Microbe Contamination of Fresh-Cut Shredded Cabbage Using SW-NIR

  2019cites this paper
• Sensomics - From conventional to functional NIR spectroscopy - Shining light over the aroma and taste of foods

  2019cites this paper
• Application of Fourier-transform mid infrared spectroscopy for the monitoring of pound cakes quality during storage.

  2018cites this paper
• Process analytical technology for cheese manufacture

  2018cites this paper
• USING MIXTURE OF SOY LECITHIN AND COMMERCIAL EMULSIFYING SALT FOR SPREADABLE PROCESSED CHEESE MANUFACTURING

  2015cites this paper
• Detection of Common Adulterants in Milk and Ghee using Fourier Transform Infrared Spectroscopy

  2015cites this paper
• Prediction of sensory quality of cheese during ripening from chemical and spectroscopy measurements

  2014cites this paper
• Process Analytical Technology for the Food Industry

  2014cites this paper
• Quality Control in Food Processing

  2013cites this paper
• Impact of environmental factors on the metabolic profiles of Kefir produced using different Kefir grains and subsequent enrichment of Kefir prepared with mass cultured grains

  2012cites this paper
• Discrimination of grated cheeses by Fourier transform infrared spectroscopy coupled with chemometric techniques

  2012cites this paper
• A Comparative Study of Traditional and Industrial Saint-Nectaire Cheese-Making Processes by Mid Infrared Spectroscopy and Chemometrics

  2012cites this paper
• Zastosowanie radiolizy impulsowej oraz spektroskopii oscylacyjnej (FT-IR, FT-NIR, FT-Raman) do badania jakości produktów spożywczychApplication of pulse radiolysis and vibrational spectroscopy (FT-IR, FT-NIR, FT-Raman) to test the quality of food products

  2012cites this paper
• NIR Analysis of Cheese—A Fonterra Perspective

  2011cites this paper
• Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime.

  2011cites this paper
• Applying non-destructive techniques to inspect preserved egg products by decay rates

  2011cites this paper
• Impact of storage on dark chocolate: texture and polymorphic changes.

  2011cites this paper
• Near‐Infrared Hyperspectral Imaging in Food Research

  2011cites this paper
• Control of cheese quality – strategies and methods for delivery of consistent sensory product quality at the point of consumption

  2011cites this paper
• [Application of near infrared spectroscopy (NIR) for evaluating cheese quality].

  2011cites this paper
• EFFECT OF TECHNOLOGICAL TREATMENTS ON THE QUALITY OF TRADITIONAL CHEESES

  2011cites this paper
• Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese

  2010cites this paper
• [Analysis of milk and dairy products by near-infrared spectroscopy: a review].

  2010cites this paper
• Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy.

  2010cites this paper
• Applications of Vibrational Spectroscopy to the Study of Cheese and Other Fermented, Solid and Semi‐solid Dairy Products

  2010cites this paper
• RESPONSE OF EDAM CHEESE TO NON-DESTRUCTIVE IMPACT

  2009cites this paper
• Sensory Mapping Algorithm and Enhanced Product Development

  2009cites this paper
• Rapid prediction of composition and flavor quality of cheddar cheese using ATR-FTIR spectroscopy.

  2009cites this paper
• Rapid profiling of Swiss cheese by attenuated total reflectance (ATR) infrared spectroscopy and descriptive sensory analysis.

  2009cites this paper
• Initial studies on the quantitation of bruise damage and freshness in mushrooms using visible-near-infrared spectroscopy.

  2009cites this paper
• Milk and Dairy Products

  2009cites this paper
• Texture evaluation in cheeses by NIRS technology employing a fibre-optic probe

  2009cites this paper
• Quantitative Analysis of DL-lactic Acid and Acetic Acid in Kefir Using near Infrared Reflectance Spectroscopy

  2009cites this paper
• Determination of Identity and Quality of Dairy Products

  2009cites this paper
• Monitoring Flavor Quality, Composition and Ripening Changes of Cheddar Cheese Using Fourier-Transform Infrared Spectroscopy

  2009cites this paper
• Predictive modelling of dairy manufacturing processes

  2008cites this paper
• Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

  2008cites this paper
• Relationship between Sensory Scores and near Infrared Absorptions in Characterising Bitto, an Italian Protected Denomination of Origin Cheese

  2008cites this paper
• Spectroscopic Prediction of Rheological Properties of Stirred Yoghurt

  2008cites this paper
• Modelling Gouda ripening to predict flavour development.

  2007cites this paper
• Microencapsulation of flavour-enhancing enzymes for acceleration of cheddar cheese ripening

  2007cites this paper
• Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses.

  2007cites this paper
• Using near infrared spectroscopy for the determination of total solids and protein content in cheese curd

  2007cites this paper
• Evaluating mid-infrared spectroscopy as a new technique for predicting sensory texture attributes of processed cheese.

  2007influential citation
• Non-destructive analysis of Manchego cheese texture using impact force–deformation and acoustic impulse–response techniques

  2007cites this paper
• Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools

  2007cites this paper
• A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products

  2007cites this paper