Enrichment of cheese with bioactive lipophilic compounds

Enrichment of cheese with bioactive lipophilic compounds

Vitamins E, A and CoQ10 were encapsulated in two flaxseed oil emulsion formulations. Emulsions were stabilized with calcium caseinate in presence or absence of lecithin and used to standardize cheese milk. Cheese yield and retention rate of proteins, fats and bioactive components were determined. Qu...

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Bibliographic Details
Main Authors: Iulia Stratulat, Michel Britten, Stephane Salmieri, Patrick Fustier, Daniel St-Gelais, Claude P. Champagne, Monique Lacroix
Format: Article
Language:English
Published: Elsevier 2014-01-01
Series:Journal of Functional Foods
Subjects:
Emulsion
Stability
Recovery level
Bioactive compounds
Cheese
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464613002910

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