Incorporation of ultrasound-assisted olive leaf extract into mozzarella cheese: effects on physicochemical, functional, and textural properties

Abstract Mozzarella cheese is one of the most commonly consumed and popular dairy products globally. Its characteristics and internal matrix structure make it ideal for containing bioactives like polyphenols, plant extracts, and functional lipids. Olive leaves are the byproduct of olive cultivation...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Kanza Imran, Syeda Afnan Mujahid, Khadijah Fayyaz, Komal Javed, Nauman Khalid
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	SpringerOpen 2026-04-01
סדרה:	Applied Biological Chemistry
נושאים:	Functional foods Mozzarella cheese Olive leaf extract Ultrasound-assisted microencapsulation Functional attributes Characterization
גישה מקוונת:	https://doi.org/10.1186/s13765-026-01094-1
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!