Effect of Ripening in Brine and in a Vacuum on Protein, Fatty Acid and Mineral Profiles, and Antioxidant Potential of Reduced-Fat White Cheese

RESEARCH BACKGROUND: Numerous factors affect the ripening of reduced-fat white cheese. The aim of this study is to investigate the influence of ripening environment (brine or vacuum plastic bags without brine) on the chemical composition, protein, fatty acid profile and mineral content as well as an...

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Detalles Bibliográficos
Autores principales: Barać, Miroljub, Sarić, Zlatan, Vučić, Tanja, Sredović Ignjatović, Ivana, Milinčić, Danijel, Špirović Trifunović, Bojana, Smiljanić, Milenko
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2021
Materias:
Original Scientific Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157088/
https://www.ncbi.nlm.nih.gov/pubmed/34084079
http://dx.doi.org/10.17113/ftb.59.01.21.6891

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157088/
https://www.ncbi.nlm.nih.gov/pubmed/34084079
http://dx.doi.org/10.17113/ftb.59.01.21.6891

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