Effects of (+)-Catechin on the Composition, Phenolic Content and Antioxidant Activity of Full-Fat Cheese during Ripening and Recovery of (+)-Catechin after Simulated In Vitro Digestion

• Päätekijät: Ali Rashidinejad (Tekijä), E. John Birch (Tekijä), David W. Everett (Tekijä)
• Aineistotyyppi: Kirja
• Julkaistu: MDPI AG, 2016-08-01T00:00:00Z.
• Aiheet: article
• Linkit: Connect to this object online.

(+)-Catechin, the representative catechin in green tea, was incorporated into a full-fat cheese (at 125-500 ppm) followed by ripening for 90 days at 8 °C and digesting for six hours. Determination of pH, proximate composition, total phenolic content (TPC) and antioxidant activity (AA) after manufact...