Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion.

Irfan, Shafeeqa; Murtaza, Mian Anjum; Mueen Ud Din, Ghulam; Hafiz, Iram; Murtaza, Mian Shamas; Rafique, Sobia; Ameer, Kashif; Abrar, Muhammad; Mohamed Ahmed, Isam A

Irfan, Shafeeqa; Murtaza, Mian Anjum; Mueen Ud Din, Ghulam; Hafiz, Iram; Murtaza, Mian Shamas; Rafique, Sobia; Ameer, Kashif; Abrar, Muhammad; Mohamed Ahmed, Isam A.

Afiliação

Irfan S; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.
Murtaza MA; Department of Food Science and Technology University of Management and Technology Lahore Pakistan.
Mueen Ud Din G; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.
Hafiz I; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.
Murtaza MS; Institute of Chemistry University of Sargodha Sargodha Pakistan.
Rafique S; Department of Food Science and Technology MNS University of Agriculture Multan Pakistan.
Ameer K; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.
Abrar M; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.
Mohamed Ahmed IA; Post Harvest Research Centre, Ayub Agricultural Research Institute 38000 Faisalabad Pakistan.

Food Sci Nutr ; 11(3): 1247-1256, 2023 Mar.

Article em En | MEDLINE | ID: mdl-36911832

Palavras-chave

O/W emulsion; antioxidant potential; olive oil; processed Cheddar cheese; whey protein isolate

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2023 Tipo de documento: Article