Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality

Show simple item record

dc.contributor.author Ma, X en
dc.contributor.author Balaban, Murat en
dc.contributor.author Zhang, L en
dc.contributor.author Emanuelsson-Patterson, EAC en
dc.contributor.author James, Bryony en
dc.date.accessioned 2014-09-03T22:20:11Z en
dc.date.issued 2014 en
dc.identifier.citation Journal of Food Science, 2014, 79 (8), pp. E1528 - E1534 en
dc.identifier.issn 0022-1147 en
dc.identifier.uri http://hdl.handle.net/2292/22841 en
dc.description.abstract The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity). The color, and color uniformity, of different cheeses (Mozzarella, Cheddar, Colby, Edam, Emmental, Gruyere, and Provolone) were quantified, using a machine vision system and image analysis techniques. The correlations between cheese appearance and attributes were also evaluated, to find that cheese properties including elasticity, free oil, and transition temperature influence the color uniformity of cheeses. Practical Application Different cheeses can be employed on “gourmet” style pizzas in combination with Mozzarella. Based on the findings, cheeses with some attributes can be used to cook pizzas to meet the specific preferences of consumers. en
dc.relation.ispartofseries Journal of Food Science en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from http://www.sherpa.ac.uk/romeo/issn/0022-1147/; http://olabout.wiley.com/WileyCDA/Section/id-820227.html en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.title Quantification of pizza baking properties of different cheeses, and their correlation with cheese functionality en
dc.type Journal Article en
dc.identifier.doi 10.1111/1750-3841.12540 en
pubs.issue 8 en
pubs.begin-page E1528 en
pubs.volume 79 en
dc.description.version AM - Accepted Manuscript en
dc.identifier.pmid 25048865 en
pubs.end-page E1534 en
dc.rights.accessrights http://purl.org/eprint/accessRights/RestrictedAccess en
pubs.subtype Article en
pubs.elements-id 448713 en
dc.identifier.eissn 1750-3841 en
pubs.record-created-at-source-date 2014-09-04 en
pubs.dimensions-id 25048865 en

Files in this item

There are no files associated with this item.

Find Full text

This item appears in the following Collection(s)

Show simple item record


Search ResearchSpace