Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion

Olive (Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural profile, and sensory properties of processed Cheddar...

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Detalles Bibliográficos
Autores principales: Irfan, Shafeeqa, Murtaza, Mian Anjum, Mueen ud Din, Ghulam, Hafiz, Iram, Murtaza, Mian Shamas, Rafique, Sobia, Ameer, Kashif, Abrar, Muhammad, Mohamed Ahmed, Isam A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003027/
https://www.ncbi.nlm.nih.gov/pubmed/36911832
http://dx.doi.org/10.1002/fsn3.3159

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10003027/
https://www.ncbi.nlm.nih.gov/pubmed/36911832
http://dx.doi.org/10.1002/fsn3.3159

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