Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time-Reference-Cited by-同舟云学术

Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time

Published:2019-12 Issue:4 Volume:39 Page:859-866
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

PEREIRA João Pablo Fortes¹,MAGESTE Ana Carolina¹,CAMPOS Náira da Silva¹,SOUSA Rafael Arromba de¹,FRANCISQUINI Júlia d’Almeida²,PERRONE Ítalo Tuler²,CARVALHO Antônio Fernandes de²,NUNES Renato Moreira¹,MARTINS Marta Fonseca³^ORCID,SILVA Paulo Henrique da Fonseca da¹

Affiliation:

1. Universidade Federal de Juiz de Fora, Brasil

2. Universidade Federal de Viçosa, Brasil

3. Embrapa Gado de Leite, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n4/0101-2061-cta-fst12518.pdf

Reference29 articles.

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2. Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt‐in‐moisture content on block‐type processed cheese functional properties: cheese hardness and flowability/meltability;Biswas A. C.;International Journal of Dairy Technology,2015

3. Dispõe sobre o regulamento técnico sobre informação nutricional complementar (Resolução da Diretoria Colegiada nº 54, de 12 de novembro de 2012);Diário Oficial [da] República Federativa do Brasil,2012

4. Dispõe sobre o regulamento da inspeção industrial e sanitária de produtos de origem animal (Decreto nº 9.013, de 29 de março de 2017);Diário Oficial [da] República Federativa do Brasil,2017

5. The influence of seasons and ripening time on yeast communities of a traditional Brazilian cheese;Cardoso V. M.;Food Research International,2015

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1. Typical Brazilian cheeses: safety, mineral content and adequacy to the nutritional labeling;Food Science and Technology;2021-09-01

2. p-Cresol in cheese: Is it a flavouring compound or chemical contaminant?;Food Additives & Contaminants: Part A;2020-07-17