학술논문
Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts
이용수 0
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Hyeon-Ju Jeong Yun-Kyung Lee Palanivel Ganesan Hae-Soo Kwak Yoon Hyuk Chang
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제3호, 342~350쪽, 전체 9쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2017.06.30
4,000원
구매일시로부터 72시간 이내에 다운로드 가능합니다.
이 학술논문 정보는 (주)교보문고와 각 발행기관 사이에 저작물 이용 계약이 체결된 것으로, 교보문고를 통해 제공되고 있습니다.
국문 초록
영문 초록
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 cheese supplemented with powdered microcapsules were significantly
higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness
values for Queso Blanco cheese were significantly higher with increasing concentrations
of the powdered microcapsules containing tomato extracts. Total short-chain fatty acids in
Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts
were not significantly altered compared to the control. Sensory evaluation scores for the yellowness,
tomato taste, and firmness of Queso Blanco cheese were significantly higher after supplementation
with powdered microcapsules containing tomato extracts.
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
해당간행물 수록 논문
- Effects of Beef Fat Replacement with Gelled Emul-sion Prepared with Olive Oil on Quality Parameters of Chicken Patties
- An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review
- Identification of Pork Adulteration in Processed Meat Products Using the Developed Mitochondrial DNA-Based Primers
- Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products
- Effect of Dietary Fiber Enrichment and Different Cooking Methods on Quality of Chicken Nuggets
- Effects of Grapefruit Seed Extract on Oxidative Stab-ility and Quality Properties of Cured Chicken Breast
- Analysis of Consumers` Preferences and Price Sen-sitivity to Native Chickens
- Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life
- Identification and Characterization of a Novel Anti-oxidant Peptide from Bovine Skim Milk Fermented by Lactococcus lactis SL6
- Optimization of Sugar Replacement with Date Syrup in Prebiotic Chocolate Milk Using Response Surface Methodology
- Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts
- Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
- Beneficial Effect of Bifidobacterium longum ATCC
- Effects of Carcass Weight and Back-fat Thickness on Carcass Properties of Korean Native Pigs
- Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
- Biological Differences between Hanwoo longissi-mus dorsi and semimembranosus Muscles in Col-lagen Synthesis of Fibroblasts
- Effect of the Duck Skin on Quality Characteristics of
참고문헌
관련논문
농수해양 > 식품과학분야 BEST
더보기농수해양 > 식품과학분야 NEW
- 세포배양육 생산을 위한 프로토콜 및 중요관리요소 설정
- Greenhouse gas emission status in agriculture and livestock sectors of Korea: A mini review
- Modern trends and techniques for food preservation
최근 이용한 논문
교보eBook 첫 방문을 환영 합니다!
신규가입 혜택 지급이 완료 되었습니다.
바로 사용 가능한 교보e캐시 1,000원 (유효기간 7일)
지금 바로 교보eBook의 다양한 콘텐츠를 이용해 보세요!