Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes

The effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric parameters and sensory attributes of Camembert and Brie cheeses and their behaviour during storage at 4 and 14 °C were studied using response surface methodology. Immediately after treatment, no significant differenc...

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Bibliographic Details

Published in:	Food science & technology Vol. 70; pp. 1 - 8
Main Authors:	Velasco, Raquel, Ordóñez, Juan A., Cabeza, M. Concepción, Cambero, M. Isabel
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-07-2016
Subjects:	E-beam radiation Response surface methodology Sensory quality Soft mould-ripened cheese Textural attributes Response surface methodology Sensory quality E-beam radiation Soft mould-ripened cheese Textural attributes
Online Access:	Get full text
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