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Transference of lutein during cheese making, color stability, and sensory acceptance of Prato cheese
The consumption of lutein is associated with the prevention and reduction of age-related macular degeneration. Its incorporation into Prato cheese as a yellowish food coloring is a valid alternative to increase the daily intake of this compound. However, part of the lutein added may be lost in the w...
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| Publicado no: | Ciência e Tecnologia de Alimentos |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=395940119013 |
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