Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

Food Chemistry

Volumn 248, Issue , 2018, Pages 192-200

  Silva, Hugo L A ^a   Balthazar, Celso F ^a   Esmerino, Erick A ^a   Neto, Roberto P C ^b   Rocha, Ramon S ^c   Moraes, Jeremias ^c   Cavalcanti, Rodrigo N ^d   Franco, Robson M ^a   Tavares, Maria Inês B ^b   Santos, Jânio S ^e   Granato, Daniel ^e   Costa, Renata G B ^f   Freitas, Mônica Q ^a   Silva, Márcia C ^c   Raices, Renata S L ^c   Senaka Ranadheera, C ^g   Nazzaro, Filomena ^h   Mortazavian, Amir M ⁱ   Cruz, Adriano G ^c  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^d UNIVERSITY OF CAMPINAS   (Brazil)

^e STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^f EMPRESA DE PESQUISA AGROPECUÁRIA DE MINAS GERAIS EPAMIG   (Brazil)

^g UNIVERSITY OF MELBOURNE   (Australia)

^h CNR   (Italy)

ⁱ SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Bioactive compounds; Fatty acidy profile; Flavor enhancer; Lactobacillus casei 01; Prato cheese; Sodium reduction; TD nuclear magnetic resonance

Indexed keywords

AMINO ACIDS; ENZYME ACTIVITY; FATTY ACIDS; FLAVOR COMPOUNDS; FOOD STORAGE; LACTIC ACID; MANUFACTURE; NUCLEAR MAGNETIC RESONANCE; PROTEOLYSIS; SODIUM; SODIUM CHLORIDE;

BIOACTIVE COMPOUNDS; FATTY ACIDY PROFILE; FLAVOR ENHANCERS; LACTOBACILLUS CASEI; SODIUM REDUCTIONS;

POTASSIUM COMPOUNDS;

DIPEPTIDYL CARBOXYPEPTIDASE; FATTY ACID; POTASSIUM CHLORIDE; PROBIOTIC AGENT; SODIUM CHLORIDE; ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; FLAVORING AGENT; SODIUM;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOLOGICAL ACTIVITY; CHEESE; CHEESE RIPENING; CONTROLLED STUDY; FLAVOR; FLOW KINETICS; FOOD STORAGE; LACTIC ACID BACTERIUM; LACTOBACILLUS CASEI; NONHUMAN; NUCLEAR MAGNETIC RESONANCE; PH; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; SUPPLEMENTATION; SURVIVAL; ANALYSIS; CHEMISTRY; FOOD QUALITY; FUNCTIONAL FOOD; MICROBIOLOGY;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANTIOXIDANTS; CHEESE; FATTY ACIDS; FLAVORING AGENTS; FOOD QUALITY; FUNCTIONAL FOOD; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS CASEI; POTASSIUM CHLORIDE; PROBIOTICS; SODIUM; SODIUM CHLORIDE;

EID: 85038861680     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.12.064     Document Type: Article

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