| Conţinutul numărului revistei |
| Articolul precedent |
| Articolul urmator |
 716 0 |
 SM ISO690:2012GHENDOV-MOŞANU, Aliona, STURZA, Rodica, OPRIȘ, Ocsana-Ileana, LUNG, Ildiko, POPESCU, Liliana, POPOVICI, Violina, SORAN, Maria-Loredana, PATRAȘ, Antoanela. Effect of lipophilic sea buckthorn extract on cream cheese properties. In: Journal of Food Science and Technology, 2020, nr. 2(57), pp. 628-637. ISSN 0022-1155. DOI: https://doi.org/10.1007/s13197-019-04094-w |
| EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
 Journal of Food Science and Technology |
|
| Numărul 2(57) / 2020 / ISSN 0022-1155 /ISSNe 0975-8402 | |
|
|
| DOI:https://doi.org/10.1007/s13197-019-04094-w | |
| Pag. 628-637 | |
| Rezumat | |
The aim of this study was to evaluate the physico-chemical, microbiological, sensory properties and antioxidant activity of the functional cream cheese prepared with lipophilic extracts of sea buckthorn (Hippophae rhamnoides L.). The first step of the research consisted of an evaluation of the physico-chemical characteristics and the antioxidant capacity of the sea buckthorn lipophilic extracts. The sea buckthorn extracts had a significant antioxidant capacity (67.04 ± 2.67%), a content of total carotenoids of 8.27 ± 0.01 mg L−1 and a content of total polyphenols of 1842.86 ± 1.41 mg/100 g dry vegetal material. The addition of the sea buckthorn extracts did not negatively affect the fresh cream cheese’s sensory characteristics. The addition of sea buckthorn extracts to the cream cheese resulted in an increase of antiradical activity and dry matter content, a decrease in acidity and higher growth inhibitition of germs. |
|
| Cuvinte-cheie Cream cheese, lipophilic extract, Oxidative stability, sea buckthorn |
|
|
Dublin Core Export
<?xml version='1.0' encoding='utf-8'?> <oai_dc:dc xmlns:dc='http://purl.org/dc/elements/1.1/' xmlns:oai_dc='http://www.openarchives.org/OAI/2.0/oai_dc/' xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xsi:schemaLocation='http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd'> <dc:creator>Ghendov-Moşanu, A.A.</dc:creator> <dc:creator>Sturza, R.A.</dc:creator> <dc:creator>Opriș, O.</dc:creator> <dc:creator>Lung, I.</dc:creator> <dc:creator>Popescu, L.</dc:creator> <dc:creator>Popovici, V.A.</dc:creator> <dc:creator>Soran, M.</dc:creator> <dc:creator>Patraș, A.</dc:creator> <dc:date>2020-02-01</dc:date> <dc:description xml:lang='en'><p>The aim of this study was to evaluate the physico-chemical, microbiological, sensory properties and antioxidant activity of the functional cream cheese prepared with lipophilic extracts of sea buckthorn (Hippophae rhamnoides L.). The first step of the research consisted of an evaluation of the physico-chemical characteristics and the antioxidant capacity of the sea buckthorn lipophilic extracts. The sea buckthorn extracts had a significant antioxidant capacity (67.04 ± 2.67%), a content of total carotenoids of 8.27 ± 0.01 mg L<sup>−1</sup> and a content of total polyphenols of 1842.86 ± 1.41 mg/100 g dry vegetal material. The addition of the sea buckthorn extracts did not negatively affect the fresh cream cheese’s sensory characteristics. The addition of sea buckthorn extracts to the cream cheese resulted in an increase of antiradical activity and dry matter content, a decrease in acidity and higher growth inhibitition of germs.</p></dc:description> <dc:identifier>10.1007/s13197-019-04094-w</dc:identifier> <dc:source>Journal of Food Science and Technology 57 (2) 628-637</dc:source> <dc:subject>Cream cheese</dc:subject> <dc:subject>lipophilic extract</dc:subject> <dc:subject>Oxidative stability</dc:subject> <dc:subject>sea buckthorn</dc:subject> <dc:title>Effect of lipophilic sea buckthorn extract on cream cheese properties</dc:title> <dc:type>info:eu-repo/semantics/article</dc:type> </oai_dc:dc>
|
|
|
