Effect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheese

dc.citation.titleInternational Journal of Dairy Technologyes
dc.citation.volume70es
dc.creatorGalante, Micaela
dc.creatorPavón, Yanina
dc.creatorLazzaroni, Sandra
dc.creatorSoazo, Marina del Valle
dc.creatorCosta, Silvia
dc.creatorBoeris, Valeria
dc.creatorRisso, Patricia Hilda
dc.creatorRozycki, Sergio
dc.date.accessioned2017-11-17T00:30:24Z
dc.date.available2017-11-17T00:30:24Z
dc.date.issued2017-01-18
dc.descriptionThe aim of this study was to produce and evaluate a soft cheese fortified with zinc and with cholesterol-reduced content. To meet this objective, a cream base was prepared, from which cholesterol was removed using b-cyclodextrin as extracting agent. Then, cholesterol-reduced content cheese with and without the addition of zinc salts (ZnSO4 or ZnCl2) was produced. Additionally, a cheese without any treatment was prepared. Furthermore, physicochemical, textural, functional, microstructural and sensory determinations were performed. As a result, 87–94% zinc-fortified and 93% cholesterol-reduced cheese samples were obtained, which had similar sensorial characteristics to the cheese without treatment.es
dc.description.filFil: Galante, Micaela. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; CONICET; Argentinaes
dc.description.filFil. Pavón, Yanina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentinaes
dc.description.filFil: Lazzaroni, Sandra. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentinaes
dc.description.filFil: Costa, Silvia. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentinaes
dc.description.filFil: Boeris, Valeria. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; CONICET; Pontificia Universidad Católica Argentina. Facultad de Química e Ingeniería, Argentinaes
dc.description.filFil: Rozycki, Sergio. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentinaes
dc.description.filFil: Soazo, Marina. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas; Instituto de Química Rosario (CONICET); Argentinaes
dc.description.filFil: Risso, Patricia Hilda. Universidad Nacional de Rosario. Facultad de Ciencias Bioquímicas y Farmacéuticas. Facultad de Ciencias Veterinarias; Instituto de Física Rosario (CONICET); Argentinaes
dc.description.sponsorshipUNL-CAI+D Programes
dc.description.sponsorshipUniversidad Nacional de Rosarioes
dc.description.sponsorshipAgencia Nacional de Promoción Científica y Tecnológica. Grant Number: PICT-2011-1354es
dc.description.sponsorshipFundación Nuevo Banco de Santa Fees
dc.formatapplication/pdf
dc.format.extent533-541es
dc.identifier.issn1364-727Xes
dc.identifier.urihttp://hdl.handle.net/2133/9293
dc.language.isoenges
dc.publisherElsevieres
dc.relation.publisherversionDOI 10.1111/1471-0307.12361es
dc.relation.publisherversionhttp://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12361/abstractes
dc.rightsembargoedAccesses
dc.rights.holderWileyes
dc.rights.holderGalante, Micaelaes
dc.rights.holderPavón, Yaninaes
dc.rights.holderLazzaroni, Sandraes
dc.rights.holderSoazo, Marinaes
dc.rights.holderCosta, Silviaes
dc.rights.holderBoeris, Valeriaes
dc.rights.holderRisso, Patriciaes
dc.rights.holderRozycki, Sergioes
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/2.5/ar/*
dc.subjectSoft cheesees
dc.subjectZinc fortificationes
dc.subjectCholesterol removales
dc.subjectβ-cyclodextrines
dc.titleEffect of cholesterol-reduced and zinc fortification treatments on physicochemical, functional, textural, microstructural and sensory properties of soft cheesees
dc.typearticle
dc.typeartículo
dc.typeacceptedVersion
dc.type.collectionarticulo
dc.type.versionacceptedVersiones

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