Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 4...

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Vydáno v:Antioxidants (Basel)
Hlavní autoři: Gaglio, Raimondo, Restivo, Ignazio, Barbera, Marcella, Barbaccia, Pietro, Ponte, Marialetizia, Tesoriere, Luisa, Bonanno, Adriana, Attanzio, Alessandro, Di Grigoli, Antonino, Francesca, Nicola, Moschetti, Giancarlo, Settanni, Luca
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2021
Témata:
Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7922181/
https://ncbi.nlm.nih.gov/pubmed/33671122
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/antiox10020306
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