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Development of Phytosterol Ester-added Cheddar Cheese for Lowering Blood Cholesterol
Phytosterol Ester Blood Cholesterol cyclodextrin Cheddar Cheese
2016/4/18
This study was carried out to investigate the effect of phytosterol ester addition on lowering blood cholesterol in cholesterol-reduced Cheddar cheese. For cholesterol removal, separated cream was tre...
Microencapsulated Iron Fortification and Flavor Development in Cheddar Cheese
Cheddar Cheese Microencapsulated Iron PGMS L-ascorbic acid
2016/4/13
This study was designed to examine the effect of microencapsulated iron-fortified Cheddar cheese and L-ascorbic acid as a bioavailable helper of iron on chemical and sensory aspects. Coating material ...
Cholesterol Removal and Flavor Development in Cheddar Cheese
Cholesterol Removal β-cyclodextrin Cheddar Cheese Homogenization
2016/4/13
This study was carried out to find a cholesterol removal rate, flavor development and bitter amino acid productions in Cheddar cheese treated with b-cyclodextrin (CD): 1) Control (no homogenization, n...