Changes in lipid composition and oxidative status during ripening of Gouda-type cheese as influenced by addition of lavender flower powder
Cristina Anamaria Semeniuc, Mara Mandrioli, Beatrice Sabrina Socaci, Maria‐Ioana Socaciu, Melinda Fogarasi, Andersina Simina Podar, Delia MICHIU, Anamaria Mirela Jimborean, Vlad Mureşan, Simona Raluca Ionescu, Tullia Gallina Toschi
Topics & Concepts
Food scienceChemistryRipeningPolyunsaturated fatty acidIngredientLipolysisPalmitic acidLipid oxidationPeroxide valueLavenderComposition (language)Fatty acidMyristic acidOleic acidStearic acidSaturated fatty acidBiochemistryAntioxidantAdipose tissueEssential oilOrganic chemistryLinguisticsPhilosophyProbiotics and Fermented FoodsMeat and Animal Product QualityProteins in Food Systems