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- Silva, Hugo L.A., et al. Show all 16 Authors
- Food research international 2018 v.108 pp. 18-26
- acetic acid; calcium; cheeses; chromium; citric acid; conjugated linoleic acid; copper; ethanol; fatty acid composition; iron; lactic acid; magnesium; manganese; manufacturing; mineral content; minerals; nutritive value; physicochemical properties; potassium; proteins; sodium; surveys; volatile compounds; zinc
- ... Chemical characteristics, mineral levels (Ca, Fe, K, Mg, Na, Zn, Cr, Cu, and Mn), fatty acid profile and volatile compounds of typically Brazilian cheeses (Minas Frescal, Minas Padrão, Prato and Coalho, n = 200, equally distributed) were investigated. The cheeses have proven to be a source of Ca, Cu and Zn (>15% RDI/30 g), with low atherogenic and thrombogenic indices, with ethanol as the main alc ...
- Silva, Hugo L.A., et al. Show all 19 Authors
- Food chemistry 2018 v.248 pp. 192-200
- Lactobacillus casei; antioxidant activity; arginine; cheese ripening; cheeses; cold storage; enzyme inhibition; fatty acids; flavor enhancers; gastrointestinal system; lactic acid bacteria; manufacturing; nuclear magnetic resonance spectroscopy; oregano; pH; peptidyl-dipeptidase A; potassium chloride; probiotics; proteolysis; sodium; sodium chloride; storage time; texture; yeasts
- ... Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers (l-arginine, yeast and oregano extract) on probiotic Prato cheese was investigated after 1, 30, and 60 d of refrigerated storage (immediately after manufacturing, and during ripening and storage). Microbiological (l ...