Concepedia

Cheese Surface Dehydration

Cheese Surface Dehydration is a physicochemical process in cheese technology characterized by the loss of moisture from the outer layer of cheese, distinguishing it from internal moisture migration and influencing rind formation, texture development, and microbial colonization during ripening.

4

Publications

181

Citations

12

Authors

6

Institutions

Publications per year

2017–2026

0

Parents

Publications

4

A Model of Mozzarella Cheese Melting and Browning During Pizza Baking

M.A. Rudan, D.M. Barbano · Journal of Dairy Science · 1998 · 109 citations · Full text

, , +16

Disintegration and nutrients release from cheese with different textural properties during in vitro digestion

Xixi Fang, Laurie‐Eve Rioux, Steve Labrie et al. · Food Research International · 2016 · 45 citations

, , +16

Heat-sealable bioplastic films of blended locust bean and potato byproducts for active packaging of fatty foods: Cheese and oat cookies as case studies

Joana Lopes, Marit Kvalvåg Pettersen, Magnhild Seim Grøvlen et al. · Food Hydrocolloids · 2023 · 17 citations · Full text

, , +17

Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG–DSC–FTIR (EGA)

Marina Tolentino Marinho, Luciano dos Santos Bersot, Alessandro Nogueira et al. · LWT · 2015 · 16 citations · Full text

, , +17

The Freezing Point of Cheddar Cheese: Injury of Cheese by Freezing

H.H. Sommer · Journal of Dairy Science · 1928 · 11 citations · Full text

, , +14

1–5 of 4

Authors

12

  1. LD
    Luciano dos Santos Bersot

    Universidade Federal do Paraná, Brazil

    1 publications · 16 citations

    1

    h-index

  2. LR
    Laurie‐Eve Rioux

    Université Laval, Canada

    1 publications · 45 citations

    1

    h-index

  3. MR
    M.A. Rudan

    Cornell University, United States

    1 publications · 109 citations

    1

    h-index

  4. TA
    Tiago André Denck Colman

    Universidade Estadual de Ponta Grossa, Brazil

    1 publications · 16 citations

    1

    h-index

  5. DB
    D.M. Barbano

    Cornell University, United States

    1 publications · 109 citations

    1

    h-index

1–5 of 12

Institutions

6

  1. Cornell University

    Ithaca, United States

    1 h-index

    2 publications

    218 citations

  2. Universidade Federal do Paraná

    Curitiba, Brazil

    1 h-index

    2 publications

    32 citations

  3. Universidade Estadual de Ponta Grossa

    Ponta Grossa, Brazil

    1 h-index

    4 publications

    64 citations

  4. Universidade Estadual Paulista (Unesp)

    São Paulo, Brazil

    1 h-index

    1 publications

    16 citations

  5. Université Laval

    Québec, Canada

    1 h-index

    4 publications

    180 citations

  6. University of Wisconsin–Madison

    Madison, United States

    1 h-index

    1 publications

    11 citations

  7. Nofima

    Tromsø, Norway

    1 publications

    17 citations

  8. Rede de Química e Tecnologia

    Porto, Portugal

    1 publications

    17 citations

1–8 of 6

Venues

  1. Journal of Dairy Science

    JDS · 2 publications · 120 citations

    2

    h-index

  2. Food Research International

    1 publications · 45 citations

    1

    h-index

  3. LWT

    1 publications · 16 citations

    1

    h-index

  4. Food Hydrocolloids

    1 publications · 17 citations

  5. ANIMAL PRODUCTION

    1 publications · 10 citations

1–5