Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics

被引：1
|
作者：
Bergamini, Carina [1 ]
Hynes, Erica [1 ]
Trujillo, Antonio-Jose [2 ]
Perotti, Maria Cristina [1 ]
机构：
[1] Univ Nacl Litoral UNL, Consejo Nacl Invest Cient & Tecn CONICET, Inst Lactol Ind, Santa Fe, Argentina
[2] Univ Autonoma Barcelona UAB, Fac Vet Sci, Ctr Innovacio Recerca & Transferencia Tecnol Alime, Dept Anim & Food Sci,CERTA TECNIO, Bellaterra, Spain
来源：
FRONTIERS IN NUTRITION | 2023年 / 10卷
关键词：
low-fat cheeses; low-salt cheeses; technological strategies; sensory characteristics; nutritional profile; cheese ripening; TEXTURIZER; QUALITY;
D O I：
10.3389/fnut.2023.1155604
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
引用
收藏
页数：3
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