چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| The qualitative properties of processed cheese (PC) fortified with different levels of asparagus powder (AP) (0.5%, 1% and 1.5% wt/wt) were evaluated during storage. AP decreased the pH and lipolysis indexes and increased the phenolic content, antioxidant activity and proteolysis of the processed cheeses. AP made the structure of the cheese more elastic, increased the rigidity and decreased the spreadability compared with the control sample, which corresponded to the results obtained using dynamic oscillatory rheometry. The results showed that AP as a rich source of bioactive components could be used for the fortification of processed cheeses. |
| نویسنده | نفر چندم مقاله |
|---|---|
| حامد همیشه کار | چهارم |
| صدیف آزاد مرد دمیرچی | دوم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| 2020-Solhi-International Journal of Dairy Technology.pdf | 1398/11/18 | 513403 | دانلود |
