The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine "Primosale" Cheese.
Lactococcus lactis
antioxidant properties
functional ovine cheese
grape pomace powder
physicochemical properties
polyphenols
volatile organic compounds
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
20 Feb 2021
20 Feb 2021
Historique:
received:
27
01
2021
revised:
15
02
2021
accepted:
16
02
2021
entrez:
6
3
2021
pubmed:
7
3
2021
medline:
7
3
2021
Statut:
epublish
Résumé
Fresh ovine "primosale" cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes' milk and four selected
Identifiants
pubmed: 33672473
pii: foods10020461
doi: 10.3390/foods10020461
pmc: PMC7923417
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Ministry of the Economic Development, General Management for Business Incentives: 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
ID : B78I17000260008
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