Influence of the addition of natural antioxidant from mate leaves (Ilex paraguariensis St. Hill) on the chemical, microbiological and sensory characteristics of different formulations of Prato cheese

Journal of Food Science and Technology

Volumn 52, Issue 3, 2015, Pages 1516-1524

  Faion, Andréia M ^a   Beal, Patrícia ^a   Ril, Franciele T ^a   Cichoski, Alexandre J ^b   Cansian, Rogério L ^a   Valduga, Alice T ^a   de Oliveira, Débora ^a   Valduga, Eunice ^a  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Ilex paraguariensis; Mesophilic culture; Natural antioxidant; Prato cheese

Indexed keywords

ANTIOXIDANTS; CHEESES; TEXTURES;

ANTIOXIDANT EFFECT; HIGH MOISTURE CONTENTS; ILEX PARAGUARIENSIS; LACTOCOCCUS LACTIS; MESOPHILIC; NATURAL ANTIOXIDANTS; PROTEIN OXIDATION; SENSORY CHARACTERISTICS;

DAIRIES;

EID: 84924222469     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1045-4     Document Type: Article

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