Effect of lipophilic sea buckthorn extract on cream cheese properties
作者: Aliona Ghendov-MoşanuRodica SturzaOcsana OprişIldiko LungLiliana PopescuViolina PopoviciMaria-Loredana SoranAntoanela Patraş
刊名: Journal of Food Science and Technology, 2020, Vol.57 (2), pp.628-637
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-019-04094-w
关键词: Sea buckthornLipophilic extractOxidative stabilityCream cheese
原始语种摘要: The aim of this study was to evaluate the physico-chemical, microbiological, sensory properties and antioxidant activity of the functional cream cheese prepared with lipophilic extracts of sea buckthorn ( L.. The first step of the research consisted of an evaluation of the physico-chemical characteristics and the antioxidant capacity of the sea buckthorn lipophilic extracts. The sea buckthorn extracts had a significant antioxidant capacity (67.04 ± 2.67%, a content of total carotenoids of 8.27 ± 0.01 mg L and a content of total polyphenols of 1842.86 ± 1.41 mg/100 g dry vegetal material. The addition of the sea buckthorn extracts did not negatively affect the fresh cream cheese’s sensory characteristics. The addition of sea buckthorn extracts to the cream cheese resulted in an increase of...
全文获取路径: Springer Nature  (合作)
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影响因子:1.123 (2012)

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关键词翻译
关键词翻译
  • buckthorn 鼠李
  • cheese 干酪
  • extracts 摘记
  • lipophilic 亲油性
  • polyphenols 多酚
  • antioxidant 抗氧化剂
  • chemical 化学的
  • total 总和
  • cream 乳油
  • addition 添加