The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product-Reference-Cited by-同舟云学术

The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced‐fat mozzarella cheese‐like product

Published:2019-06-30 Issue:12 Volume:99 Page:5586-5593
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Li Hongjuan¹,Yu Hongmei¹,Liu Yan¹,Wang Yi¹,Li Hongbo¹,Yu Jinghua¹^ORCID

Affiliation:

1. Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and BiotechnologyTianjin University of Science and Technology Tianjin China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9835

Reference48 articles.

1. Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption

2. Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

3. Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

4. Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling

5. Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics

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