Fruit and Vegetable By-Products to Fortify Spreadable Cheese

• Главные авторы: Annalisa Lucera (Автор), Cristina Costa (Автор), Valeria Marinelli (Автор), Maria Antonietta Saccotelli (Автор), Matteo Alessandro Del Nobile (Автор), Amalia Conte (Автор)
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• Опубликовано: MDPI AG, 2018-04-01T00:00:00Z.
• Предметы: article
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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...