The effect of different governing liquids on qualitative parameters of lacto-fermented mozzarella cheeses were studied. 0.6% calcium lactate solution maintained the quality of mozzarella cheese for microbial, color and textural properties and prolonged its shelf life up to 18 days, also improving its antioxidant activity by Trolox equivalent antioxidant capacity and Oxygen radical absorbance capacity assays.
Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese / Zappia, A.; Branca, M. L.; Piscopo, A.; Poiana, M.. - In: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. - ISSN 0022-1155. - 57:11(2020), pp. 4293-4298. [10.1007/s13197-020-04670-5]
Evaluation of different salted governing liquids on shelf life extension of lacto-fermented mozzarella cheese
Piscopo A.;Poiana M.
2020-01-01
Abstract
The effect of different governing liquids on qualitative parameters of lacto-fermented mozzarella cheeses were studied. 0.6% calcium lactate solution maintained the quality of mozzarella cheese for microbial, color and textural properties and prolonged its shelf life up to 18 days, also improving its antioxidant activity by Trolox equivalent antioxidant capacity and Oxygen radical absorbance capacity assays.| File | Dimensione | Formato | |
|---|---|---|---|
|
Zappia _2020_J Food Sci Technol._Evaluation_post..pdf
Open Access dal 10/08/2021
Descrizione: Post-print dell'autore
Tipologia:
Documento in Post-print
Licenza:
Tutti i diritti riservati (All rights reserved)
Dimensione
734.94 kB
Formato
Adobe PDF
|
734.94 kB | Adobe PDF | Visualizza/Apri |
|
Zappia _2020_J Food Sci Technol._Evaluation_editor.pdf
non disponibili
Tipologia:
Versione Editoriale (PDF)
Licenza:
Tutti i diritti riservati (All rights reserved)
Dimensione
694.15 kB
Formato
Adobe PDF
|
694.15 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
