Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses

In the present study, processed cheeses fortified with walnut paste (a high source of omega-3 fatty acids) were developed and characterized. In order to identify the best cheese formulation, the effects of different proportions of walnut paste (0, 5, 10, and 15%) on cheese physicochemical, functiona...

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Autors principals:	Khaled A. Abbas, Hani S. Abdelmontaleb, Shaimaa M. Hamdy, Abderrahmane Aït-Kaddour
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-09-01
Col·lecció:	Foods
Matèries:	functional processed cheese omega fatty acids walnuts atherogenic index thrombogenic index
Accés en línia:	https://www.mdpi.com/2304-8158/10/10/2274
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