Functionalization of Ricotta cheese with powder of <i>spirulina platensis</i> : physicochemical, sensory, and microbiological properties-Reference-Cited by-同舟云学术

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Functionalization of Ricotta cheese with powder of spirulina platensis : physicochemical, sensory, and microbiological properties

Published:2023-07-27 Issue:1 Volume:26 Page:1968-1983
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ismail Hesham A.¹,El-Sawah Talaat H.²,Ayyash Mutamed³,Adhikari Benu⁴,Elkot Wael F.⁵

Affiliation:

1. Dairy Science Department, Faculty of Agriculture, New Valley University, El Kharga City, Egypt

2. Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Giza, Egypt

3. Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates

4. School of Science, RMIT University, Melbourne, Australia

5. Dairy Science and Technology Department, Faculty of Agriculture & Natural Resources, Aswan University, Aswan, Egypt

Funder

United Arab Emirates University

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2238916

Reference43 articles.

1. Effect of Spirulina addition on the physicochemical and structural properties of extruded snacks

2. Nutrition rehabilitation of undernourished children utilizing Spiruline and Misola

3. APPLICATION OF Spirulina platensis ON ICE CREAM AND SOFT CHEESE WITH RESPECT TO THEIR NUTRITIONAL AND SENSORY PERSPECTIVES

4. Impact ofSpirulina platensison Physicochemical Properties and Viability ofLactobacillus acidophilusof Probiotic UF Feta Cheese

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Chlorella pyrenoidosa and Spirulina platensis powder on the physicochemical, structural, and rheological properties of rice starch: A comparative study;Food Chemistry;2025-01

2. Production and improving the quality of Domiati cheese and increasing its shelf life by using milk exposure magnetic fields;International Dairy Journal;2024-11

3. Effect of Arthrospira platensis (Spirulina) Fortification on Physicochemical, Nutritional, Bioactive, Textural, and Sensory Properties of Vegan Basil Pesto;Nutrients;2024-08-23

4. Study of phycocyanin powder on probiotic bacteriologically and antioxidant properties of yogurt at 4 °C;Nutrire;2024-08-21

5. Study of the effect of phycocyanin powder on physicochemical characteristics of probiotic acidified feta-type cheese during refrigerated storage;Nutrire;2024-08-21

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