Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses

In the present study, processed cheeses fortified with walnut paste (a high source of omega-3 fatty acids) were developed and characterized. In order to identify the best cheese formulation, the effects of different proportions of walnut paste (0, 5, 10, and 15%) on cheese physicochemical, functiona...

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Detalles Bibliográficos
Autores principales: Abbas, Khaled A., Abdelmontaleb, Hani S., Hamdy, Shaimaa M., Aït-Kaddour, Abderrahmane
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534534/
https://www.ncbi.nlm.nih.gov/pubmed/34681323
http://dx.doi.org/10.3390/foods10102274

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8534534/
https://www.ncbi.nlm.nih.gov/pubmed/34681323
http://dx.doi.org/10.3390/foods10102274

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