Concepedia

Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions

Jakub Přikryl, Tomáš Hájek, B. Švecová, Richardos Nikolaos Salek, Michaela Černíková, Libor Červenka, František Buňka

LWT · 2017 · 30 citations · 27 references

Open access

Concepts

AgricultureFood ScienceFood AnalysisFood ChemistryFood ProcessingCheese ChemistryCheese CompositionCheese RipeningCheese TextureFood AntioxidantsProcessed Cheese TechnologyAntioxidant MetabolitesAntioxidant PropertiesCheese PhysicochemicalCheese Texture AnalysisCheese Texture As Affected By MoistureProcessingProcessing ConditionsTextural Softening

References

27

Milk-derived bioactive peptides: From science to applications

Hannu Korhonen · Journal of Functional Foods · 2009 · 696 citations · Full text

Agriculture, Biochemistry, Dairy Science +14

Effect of thermal processing on the flavonols rutin and quercetin

Nadja Buchner, Angelika Krumbein, Sascha Rohn et al. · Rapid Communications in Mass Spectrometry · 2006 · 445 citations

Agriculture, Biochemistry, Food Science +17

Process Cheese: Scientific and Technological Aspects—A Review

Rohit Kapoor, L. E. Metzger · Comprehensive Reviews in Food Science and Food Safety · 2008 · 280 citations

Agriculture, Dairy Science, Food Science +16

Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

Ali Rashidinejad, E. John Birch, Dongxiao Sun‐Waterhouse et al. · Food Chemistry · 2014 · 195 citations

Pharmacy, Biochemistry, Pharmaceutics +14

Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Centella asiatica extracts

K.K. Chew, Shiow‐Fern Ng, Yin Yin Thoo et al. · International Food Research Journal · 2011 · 158 citations

Agriculture, Botany, Food Science +15