Sodium reduction and flavor enhancers addition: is there an impact on the availability of minerals from probiotic Prato cheese?

LWT

Volumn 93, Issue , 2018, Pages 287-292

  Silva, Hugo L A ^a   Balthazar, Celso F ^a   Rocha, Ramon S ^b   Moraes, Jeremias ^b   Esmerino, Erick A ^a   Silva, Marcia C ^b   Raices, Renata S L ^b   Pimentel, Tatiana C ^c   Freitas, Mônica Q ^a   Cruz, Adriano G ^b  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c INSTITUTO FEDERAL DO PARANÁ   (Brazil)

Author keywords

Bioaccessibility; Mineral; Prato cheese; Probiotic; Sodium reduction

Indexed keywords

ABSORPTION SPECTROSCOPY; AMINO ACIDS; ATOMIC ABSORPTION SPECTROMETRY; DAIRIES; FLAVOR COMPOUNDS; MINERALS; PROBIOTICS; SODIUM; SODIUM CHLORIDE; ZINC;

BIOACCESSIBILITY; CHEMICAL COMPOSITIONS; FLAME ATOMIC ABSORPTION SPECTROMETRY; GASTROINTESTINAL DIGESTION; PARTIAL SUBSTITUTION; PROBIOTIC; REFRIGERATED STORAGES; SODIUM REDUCTIONS;

POTASSIUM COMPOUNDS;

EID: 85044291363     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.03.053     Document Type: Article

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