Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco...

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Vydáno v:Korean J Food Sci Anim Resour
Hlavní autoři: Jeong, Hyeon-Ju, Lee, Yun-Kyung, Ganesan, Palanivel, Kwak, Hae-Soo, Chang, Yoon Hyuk
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2017
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5516060/
https://ncbi.nlm.nih.gov/pubmed/28747819
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.3.342
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