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

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

Abstract Olive (Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural profile, and sensory properties of processed...

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Bibliographic Details
Main Authors: Shafeeqa Irfan, Mian Anjum Murtaza, Ghulam Mueen ud Din, Iram Hafiz, Mian Shamas Murtaza, Sobia Rafique, Kashif Ameer, Muhammad Abrar, Isam A. Mohamed Ahmed
Format: Article
Language:English
Published: Wiley 2023-03-01
Series:Food Science & Nutrition
Subjects:
antioxidant potential
O/W emulsion
olive oil
processed Cheddar cheese
whey protein isolate
Online Access:https://doi.org/10.1002/fsn3.3159

Internet

https://doi.org/10.1002/fsn3.3159

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