Effects of storage time on compositional, micro-structural, rheological and sensory properties of low fat Iranian UF-Feta cheese fortified with fish oil or fish oil powder

Author:

Farbod Farzad,Kalbasi Ahmad,Moini Sohrab,Emam-Djomeh Zahra,Razavi Hadi,Mortazavi Ali

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference59 articles.

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2. AHA (2006) Diet and lifestyle recommendations revision: a scientific statement from the American Heart Association Nutrition Committee. Circulation 114:82–96

3. Aminifar M, Hamedi M, Emam-Djomeh Z, Mehdinia A (2010) Microstructural, compositional and textural properties during ripening of Lighvan cheese, A traditional raw sheep cheese. J Texture Stud 41:579–593

4. AOAC (Association of Official Analytical Chemists) (1997) Official methods of analysis (16th ed., 3rd rev. method 920.123), Arlington, VA, USA

5. AOCS (American Oil Chemists Society) (2009) 2- Thiobarbituric acid value, direct method, official method Cd 19–90, 2710 S. Boulder, Urbana, IL 61802–6996 USA

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