Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics

Food Research International

Volumn 86, Issue , 2016, Pages 93-102

  Ferrao L L ^a   Silva, E B ^a   Silva, H L A ^b   Silva, R ^c   Mollakhalili, N ^d   Granato, Daniel ^e   Freitas, M Q ^b   Silva, M C ^c   Raices, R S L ^c   Padilha, M C ^f   Zacarchenco, P B ^g   Barbosa, M I M J ^a   Mortazavian, A M ^d   Cruz, A G ^c  

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

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^d SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^e STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^f FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^g CPqD Telecom and IT Solutions   (Brazil)

Author keywords

Fat; Food development; Prebiotics; Processed cheese; Sodium

Indexed keywords

NUTRITION; OILS AND FATS; SODIUM;

FUNCTIONAL COMPONENTS; FUNCTIONAL PROPERTIES; NUTRITIONAL QUALITIES; POSITIVE IMPACTS; PREBIOTICS; PROCESSED CHEESE; SENSORY ACCEPTANCE; STATE OF THE ART;

DAIRY PRODUCTS;

EID: 84971659612     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.04.034     Document Type: Review

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