Short communication: Physicochemical and antioxidant properties of Cheddar-type cheese fortified with Inula britannica extract
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چکیده
منابع مشابه
Optimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract
Response surface methodology (RSM) was used to optimize pizza cheese containing carrot extract. The effects of two important independent variables including soybean oil (5%-20%) and carrot extract (5%-20%) were studied on physicochemical and textural properties of pizza cheese containing carrot extract. According to the results, RSM was successfully used for optimizing formulation of pizza chee...
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چکیده بررسی فعالیت ضد اکسیدانی و ضدمیکروبی عصاره گیاه بن سرخ (allium jesdianum) به کوشش: زهرا مقیمی هدف از این تحقیق بررسی میزان ترکیبات فنولی کل، ترکیبات فلاوونوئیدی کل، فعالیت ضداکسیدانی و ضدمیکروبی عصاره ی گیاه تازه و خشک بن سرخ بود. استخراج عصاره به روش های غوطه وری، استفاده از همزن مغناطیسی، دستگاه مایکروویو، امواج فراصوت و گرمادهی مقاومتی و با استفاده از متانول، اتانول و آب به عنوا...
Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract
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cheese has high nutritional value in human health although is naturally poor in essential fatty acids. essential fatty acids revealed crucial roles in nutritional diet and have been suggested as disease prevention agent. protulaca oleracea (purslane) has considerable amounts of omega 3, 6 and 9 fatty acids as well as magnesium, potassium and vitamin c. the aim of this study is production and ch...
متن کاملPhysicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening
The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14℃ for 6 mon. The particle sizes of PMT ranged from 1 to 10 m diameter with an average particle size of approximately 2 m. Butyric acid (C4) concen...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2016
ISSN: 0022-0302
DOI: 10.3168/jds.2015-9935