Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco...

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Detalles Bibliográficos
Autores principales: Jeong, Hyeon-Ju, Lee, Yun-Kyung, Ganesan, Palanivel, Kwak, Hae-Soo, Chang, Yoon Hyuk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516060/
https://www.ncbi.nlm.nih.gov/pubmed/28747819
http://dx.doi.org/10.5851/kosfa.2017.37.3.342

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516060/
https://www.ncbi.nlm.nih.gov/pubmed/28747819
http://dx.doi.org/10.5851/kosfa.2017.37.3.342

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