Effect of fortification with asparagus powder on the qualitative properties of processed cheese-Reference-Cited by-同舟云学术

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Effect of fortification with asparagus powder on the qualitative properties of processed cheese

Published:2019-08-09 Issue:1 Volume:73 Page:226-233
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Solhi Parisa¹,Azadmard‐Damirchi Sodeif¹²^ORCID,Hesari Javad¹^ORCID,Hamishehkar Hamed³

Affiliation:

1. Department of Food Science and Technology, Faculty of Agriculture University of Tabriz Tabriz Iran

2. Food and Drug Safety Research Center, Health Management and Safety Promotion Research Institute Tabriz University of Medical Sciences Tabriz Iran

3. Drug Applied Research Center Tabriz University of Medical Sciences Tabriz Iran

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12635

Reference40 articles.

1. Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension

2. Cheese analogues: a review

3. Interaction of Low Molecular Weight Phenolics with Proteins (BSA)

4. A new staining technique for proteins in polyacrylamide gels using Coomassie brilliant blue G250

5. Effect of carrageenan type on viscoelastic properties of processed cheese

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2. Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review;Food Bioscience;2024-04

3. Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus;Food Science & Nutrition;2023-10-16

4. Co‐product from debittering process of trub (brewing by‐product) as natural antioxidant in processed cheese;International Journal of Food Science & Technology;2023-08-18

5. Comprehensive quality evaluation of plant‐based cheese analogues;Journal of the Science of Food and Agriculture;2023-06-13

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