Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure

Author： Horn Anna Frisenfeldt Green-Petersen Ditte Nielsen Nina Skall Andersen Ulf Hyldig Grethe Jensen Louise Helene Søgaard Horsewell Andy Jacobsen Charlotte

Publisher： MDPI

E-ISSN： 2077-0472|2|4|359-375

ISSN： 2077-0472

Source： Agriculture, Vol.2, Iss.4, 2012-11, pp. : 359-375

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Sensory Profile and Consumers’ Liking of Functional Ovine Cheese

By Santillo Antonella Albenzio Marzia

Foods, Vol. 4, Iss. 4, 2015-11 ,pp. : 665-677

MDPI

Access to resources Recommend Favorite

Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate

By Ong Lydia Dagastine Raymond R. Kentish Sandra E. Gras Sally L.

Foods, Vol. 2, Iss. 3, 2013-07 ,pp. : 310-331

MDPI

Access to resources Recommend Favorite

The Impact of Rendered Protein Meal Oxidation Level on Shelf-Life, Sensory Characteristics, and Acceptability in Extruded Pet Food

By Chanadang Sirichat Koppel Kadri Aldrich Greg

Animals, Vol. 6, Iss. 8, 2016-07 ,pp. : 44-44

MDPI

Access to resources Recommend Favorite

Studies on Mitigating Lipid Oxidation Reactions in a Value-Added Dairy Product Using a Standardized Cranberry Extract

By Kitts David D. Tomiuk Stephen

Agriculture, Vol. 3, Iss. 2, 2013-04 ,pp. : 236-252

MDPI

Access to resources Recommend Favorite

Traditional Cheese Production and an EU Labeling Scheme: The Alpine Cheese Producers’ Opinion

By Bonadonna Alessandro Peira Giovanni Giachino Chiara Molinaro Luana

Agriculture, Vol. 7, Iss. 8, 2017-08 ,pp. : 65-65

MDPI

Access to resources Recommend Favorite