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Abstract Spreadable processed cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding… Click to show full abstract
Abstract Spreadable processed cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P
Keywords:
rutin quercetin;
antioxidant properties;
effect;
processed cheese;
quercetin;
rutin
Journal Title: Lwt - Food Science and Technology
Year Published: 2018
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Journal Title: Lwt - Food Science and Technology
Year Published: 2018
Link to full text (if available)
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recommendations!