Fortification of queso fresco, cheddar and mozzarella cheese using selected sources of omega-3 and some nonthermal approaches

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 787-797

  Bermúdez Aguirre, Daniela ^a   Barbosa Cánovas, Gustavo V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Cheese; Fortified food; High pressure; Omega 3; Pulsed electric fields; Ultrasound

Indexed keywords

CHEESE-MAKING; FORTIFIED FOODS; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGHER WEIGHT; MICROBIAL GROWTH; MOZZARELLA CHEESE; NONTHERMAL; OMEGA-3; PASTEURISATION; PULSED ELECTRIC FIELD; THREE STAGES;

ELECTRIC FIELDS; HYDROSTATIC PRESSURE; PASTEURIZATION; ULTRASONICS;

CHEESES;

OMEGA 3 FATTY ACID;

ARTICLE; CHEESE; CHEESEMAKING; ELECTRIC FIELD; FOOD; FOOD PROCESSING; FORTIFIED FOOD; HYDROSTATIC PRESSURE; MILK; PASTEURIZATION; ULTRASOUND;

EID: 84858342913     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.093     Document Type: Article

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