Flavour profiles of functional reduced-fat cream cheese: Effects of β-glucan, phytosterols, and probiotic L. rhamnosus

LWT

Volumn 105, Issue , 2019, Pages 16-22

  Ningtyas, Dian Widya ^a   Bhandari, Bhesh ^a   Bansal, Nidhi ^a   Prakash, Sangeeta ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Cream cheese; Flavor profiles; Phytosterols; Probiotic; glucan

Indexed keywords

ACETIC ACID; ALCOHOLS; ALDEHYDES; EMULSIFICATION; ESTERS; KETONES; PROBIOTICS; SATURATED FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

CREAM CHEESE; DYNAMIC HEADSPACE; FLAVOR PROFILES; FUNCTIONAL INGREDIENT; PHYTOSTEROLS; PROBIOTIC; VOLATILE COMPOUNDS; VOLATILE PROFILE;

DAIRIES;

EID: 85061112891     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.01.063     Document Type: Article

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