Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moi...

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Detalles Bibliográficos
Autores principales: Sardiñas-Valdés, Mariam, García-Galindo, Hugo Sergio, Chay-Canul, Alfonso Juventino, Velázquez-Martínez, José Rodolfo, Hernández-Becerra, Josafat Alberto, Ochoa-Flores, Angélica Alejandra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306841/
https://www.ncbi.nlm.nih.gov/pubmed/34359451
http://dx.doi.org/10.3390/foods10071579

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306841/
https://www.ncbi.nlm.nih.gov/pubmed/34359451
http://dx.doi.org/10.3390/foods10071579

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