Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine

Food Chemistry

Volumn 196, Issue , 2016, Pages 628-637

  Felicio, T L ^a   Esmerino, E A ^b   Vidal, V A S ^b   Cappato, L P ^c   Garcia, R K A ^b   Cavalcanti, R N ^b   Freitas, M Q ^d   Conte Junior, C A ^d   Padilha, M C ^e   Silva, M C ^a   Raices, R S L ^a   Arellano, D B ^b   Bollini, H M A ^b   Pollonio, M A R ^b   Cruz, A G ^a  

^a INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^e FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Arginine; Probiotic cheese; Sodium

Indexed keywords

AMINO ACIDS; ARGININE; CHEESES; FOOD STORAGE; ORGANIC ACIDS; PH; PROTEOLYSIS; SODIUM; VOLATILE FATTY ACIDS;

FATTY ACID PROFILES; LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS LACTIS; PARTIAL SUBSTITUTION; PHYSICO-CHEMICAL CHANGES; PROBIOTIC DAIRY PRODUCTS; PROBIOTICS; UNI-AXIAL COMPRESSION;

FATTY ACIDS;

ACETIC ACID; ARGININE; CARBOXYLIC ACID; CITRIC ACID; FATTY ACID; LACTIC ACID; PREBIOTIC AGENT; PROBIOTIC AGENT; SODIUM CHLORIDE; VOLATILE ORGANIC COMPOUND; FLAVORING AGENT; FOOD ADDITIVE; SODIUM;

ADULT; ARTICLE; BACTERIAL COUNT; BACTERIAL SURVIVAL; BACTERIUM EXAMINATION; CHEESE; COLONY FORMING UNIT; COMPARATIVE STUDY; CONTROLLED STUDY; DAIRY PRODUCT; FEMALE; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FOOD STORAGE; GASTROINTESTINAL TRANSIT; HUMAN; INGESTION; LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS LACTIS; MALE; NONHUMAN; NORMAL HUMAN; PH; PH MEASUREMENT; PHYSICAL CHEMISTRY; PROBIOTIC LOW SODIUM MINAS CHEESE; PROTEIN DEGRADATION; TASTE; WATER AVAILABILITY; WATER RETENTION; ANALYSIS; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY;

ARGININE; CHEESE; COLONY COUNT, MICROBIAL; FLAVORING AGENTS; FOOD ADDITIVES; FOOD STORAGE; HUMANS; LACTOBACILLUS ACIDOPHILUS; LACTOCOCCUS LACTIS; PROBIOTICS; SODIUM; TASTE;

EID: 84943562839     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.09.102     Document Type: Article

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