Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition.
Lactococcus lactis
antioxidants
grape pomace powder
lipoperoxyl radical scavenger capacity
ovine stretched cheese
polyphenols
volatile organic compounds
Journal
Antioxidants (Basel, Switzerland)
ISSN: 2076-3921
Titre abrégé: Antioxidants (Basel)
Pays: Switzerland
ID NLM: 101668981
Informations de publication
Date de publication:
17 Feb 2021
17 Feb 2021
Historique:
received:
11
01
2021
revised:
08
02
2021
accepted:
09
02
2021
entrez:
6
3
2021
pubmed:
7
3
2021
medline:
7
3
2021
Statut:
epublish
Résumé
An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected
Identifiants
pubmed: 33671122
pii: antiox10020306
doi: 10.3390/antiox10020306
pmc: PMC7922181
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Ministry of the Economic Development, General Management for Business Incentives
ID : project for industrial research "Integrated approach to product development innovations in the leading sectors of the Sicilian agri-food sector" Prog. F/050267/03/X32 - COR 109494 - CUP: B78I17000260008
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