Influence of basil (Ocimum basilicum Lamiaceae) addition on functional, technological and sensorial characteristics of fresh cheeses made with organic buffalo milk

The inclusion of basil in the development of fresh cheeses made with organic buffalo milk was studied. The treatments were: 0 (without basil), 2.5, 5.0 and 7.5 g dried basil/kg of cheese. The cheeses were stored under refrigeration at 4 ± 1 °C during 21 days. The addition of basil did not modify fat...

Descripció completa

Guardat en:
Dades bibliogràfiques
Publicat a:J Food Sci Technol
Autors principals: Ribas, Jessyca C. R., Matumoto-Pintro, Paula T., Vital, Ana Carolina P., Saraiva, Bianka R., Anjo, Fernando A., Alves, Ruth L. B., Santos, Nadine W., Machado, Erica, Agustinho, Bruna C., Zeoula, Lúcia M.
Format: Artigo
Idioma:Inglês
Publicat: Springer India 2019
Matèries:
Original Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6838276/
https://ncbi.nlm.nih.gov/pubmed/31749468
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03990-5
Etiquetes: Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars