The Process and Maturation Stability of Chihuahua Cheese with Antioxidants in Multiple Emulsions

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1027-1035

  Pimentel Gonzalez D J ^a   Aguilar Garcia M E ^b   Aguirre Alvarez G ^b   Salcedo Hernandez R ^c   Guevara Arauza, J C ^d   Campos Montiel, R G ^b  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^c UNIVERSITY OF GUANAJUATO   (Mexico)

^d UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

AGENTS; EMULSIONS; FREE RADICALS;

ANTIOXIDANT CAPACITY; ANTIOXIDANT COMPOUNDS; GRAPE POLYPHENOLS; MULTIPLE EMULSIONS; PHYSICO-CHEMICAL ANALYSIS; PHYSICOCHEMICAL CHARACTERISTICS; TEXTURE ANALYSIS; TRADITIONAL CHEESE;

ANTIOXIDANTS;

EID: 84953354740     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12317     Document Type: Article

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