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Physicochemical and Sensory Properties of Appenzeller Cheese Supplemented with Powdered Microcapsule of Tomato Extract during Ripening

The objective of this study was to determine the physicochemical and sensory properties of Appenzeller cheese supplemented with different concentrations (0, 1, 2, 3, and 4%, w/w) of powdered microcapsules of tomato extracts (PMT) during ripening at 14℃ for 6 mon. The particle sizes of PMT ranged fro...

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Detalles Bibliográficos
Publicado en:Korean J Food Sci Anim Resour
Main Authors: Kwak, Hae-Soo, Chimed, Chogsom, Yoo, Sang-Hun, Chang, Yoon Hyuk
Formato: Artigo
Idioma:Inglês
Publicado: Korean Society for Food Science of Animal Resources 2016
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Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC4869552/
https://ncbi.nlm.nih.gov/pubmed/27194934
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.2.244
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