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Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model
sesame-flavored dressing solid-phase microextraction (SPME) sensory analysis
2009/5/31
Instrumental and sensory analyses were carried out on sesame-flavored dressings to identify the odorants affecting their perceived quality. The sampling of the odor-active compounds was performed by s...
Production of Cottage Cheese Using Dressing Fermented by Bifidobaceria
bifidobacteria cottage cheese cultured dressing
2008/3/25
Creamed cottage cheese was produced by adding cream dressing fermented by Bifidobacterium infantis to the dry curd. During the storage of creamed cottage cheese, viability and ß-galatosidase act...
Production of Cultured Cottage Cheese Dressing by Bifidobacteria
bifidobacteria sour cream cultured cottage cheese dressing
2008/3/23
Fermentation conditions for the production of cultured cottage cheese dressing by bifidobacteria were determined by using freeze-dried concentrates of Bifidobacterium infantis. Cream dressing was ferm...