Fruit and Vegetable By-Products to Fortify Spreadable Cheese

• Main Authors: Annalisa Lucera (Author), Cristina Costa (Author), Valeria Marinelli (Author), Maria Antonietta Saccotelli (Author), Matteo Alessandro Del Nobile (Author), Amalia Conte (Author)
• Format: Book
• Published: MDPI AG, 2018-04-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory properties of all the cheese samples were analysed. Results rev...