| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538769 | Food Chemistry | 2012 | 11 Pages |
Abstract
⺠Fortification of cheese was conducted with animal and vegetable sources of omega-3. ⺠Microencapsulated fish oil showed the best retention in the cheese matrix. ⺠Nonthermal approaches were used to increase the retention of the nutrient. ⺠High pressure, pulsed electric fields and ultrasound were used. ⺠Ultrasound showed favourable results during cheese-making with omega-3.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Daniela Bermúdez-Aguirre, Gustavo V. Barbosa-Cánovas,