The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese

The objective of this study was to compare the effects of the incorporation of microcapsules or nanoemulsions with Opuntia oligacantha on the quality of fresh cheese. Three treatments were established: Control, cheese with microcapsules (Micro), and cheese with nanoemulsion (Nano). The parameters ev...

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Detalles Bibliográficos
Autores principales: Pérez-Soto, Elizabeth, Cenobio-Galindo, Antonio de Jesús, Espino-Manzano, Salvador Omar, Franco-Fernández, Melitón Jesús, Ludeña-Urquizo, Fanny Emma, Jiménez-Alvarado, Rubén, Zepeda-Velázquez, Andrea Paloma, Campos-Montiel, Rafael Germán
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069165/
https://www.ncbi.nlm.nih.gov/pubmed/33918775
http://dx.doi.org/10.3390/molecules26082170

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069165/
https://www.ncbi.nlm.nih.gov/pubmed/33918775
http://dx.doi.org/10.3390/molecules26082170

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