Fruit and Vegetable By-Products to Fortify Spreadable Cheese
AbstractIn 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 revealed that total phenolic content, flavonoids, and antioxidant activity of samples containing grape pomace significantly increased, followed by broccoli, artichoke, corn bran, and tomato peel by-products, compared to the control cheese. Specifically, cheeses containing white and red grape pomace recorded high phenolic content (2.74 ± 0.04 and 2.34 ± 0.15 mg GAEs/g dw, respectively) compared to the control (0.66 mg GAEs/g dw). View Full-Text
Share & Cite This Article
Lucera, A.; Costa, C.; Marinelli, V.; Saccotelli, M.A.; Del Nobile, M.A.; Conte, A. Fruit and Vegetable By-Products to Fortify Spreadable Cheese. Antioxidants 2018, 7, 61.
Lucera A, Costa C, Marinelli V, Saccotelli MA, Del Nobile MA, Conte A. Fruit and Vegetable By-Products to Fortify Spreadable Cheese. Antioxidants. 2018; 7(5):61.Chicago/Turabian Style
Lucera, Annalisa; Costa, Cristina; Marinelli, Valeria; Saccotelli, Maria A.; Del Nobile, Matteo A.; Conte, Amalia. 2018. "Fruit and Vegetable By-Products to Fortify Spreadable Cheese." Antioxidants 7, no. 5: 61.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.