Fruit and Vegetable By-Products to Fortify Spreadable Cheese

Fruit and Vegetable By-Products to Fortify Spreadable Cheese

In 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 rev...

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Bibliographic Details
Main Authors: Annalisa Lucera, Cristina Costa, Valeria Marinelli, Maria Antonietta Saccotelli, Matteo Alessandro Del Nobile, Amalia Conte
Format: Article
Language:English
Published: MDPI AG 2018-04-01
Series:Antioxidants
Subjects:
by-products
bioactive compounds
spreadable cheese
functional food
waste reduction
Online Access:http://www.mdpi.com/2076-3921/7/5/61

Internet

http://www.mdpi.com/2076-3921/7/5/61

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