Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese

The aim of this study was to produce and evaluate a soft cheese fortified with zinc and with cholesterol-reduced content. To meet this objective, a cream base was prepared, from which cholesterol was removed using b-cyclodextrin as extracting agent. Then, cholesterol-reduced content cheese with and...

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Autores principales: Galante, Micaela, Pavón, Yanina, Lazzaroni, Sandra, Soazo, Marina del Valle, Costa, Silvia, Boeris, Valeria, Risso, Patricia Hilda, Rozycki, Sergio
Formato: article artículo acceptedVersion
Lenguaje:Inglés
Publicado: Elsevier 2017
Materias:
Soft cheese
Zinc fortification
Cholesterol removal
β-cyclodextrin
Acceso en línea:http://hdl.handle.net/2133/9293
http://hdl.handle.net/2133/9293
Aporte de:
Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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