Enrichment of cheese with bioactive lipophilic compounds

Journal of Functional Foods

Volumn 6, Issue 1, 2014, Pages 48-59

  Stratulat, Iulia ^a   Britten, Michel ^b,c   Salmieri, Stephane ^a   Fustier, Patrick ^b,c   St Gelais, Daniel ^b,c   Champagne, Claude P ^b,c   Lacroix, Monique ^a,c  

^a INRS INSTITUT ARMAND FRAPPIER   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c LAVAL UNIVERSITY   (Canada)

Author keywords

Bioactive compounds; Cheese; Emulsion; Recovery level; Stability

Indexed keywords

EID: 84895067278     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2013.11.023     Document Type: Review

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