Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics
Author:
Publisher
Frontiers Media SA
Subject
Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science
Reference11 articles.
1. Reformulating foods to meet current scientific knowledge about salt, sugar and fats;Belec;Trends Food Sci Technol.,2018
2. Review: Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties;Cruz;Trends Food Sci Technol.,2011
3. Reduction of sodium and fat levels in natural and processed cheeses: scientific and technological aspects;Johnson;Compr Rev Food Sci Food Saf.,2009
4. Improvement of the quality of low–fat cheese using a two–step strategy;Skeie;Int Dairy J.,2013
5. Effect of microparticulated whey protein concentration and protein–to–fat ratio on Caciotta cheese yield and composition;Sturaro;Int Dairy J.,2015
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1. Enriching the formulation of low-fat mozzarella cheese using micro-coated vitamin D3;Nutrition & Food Science;2024-07-18
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