Development of a functional whey cheese (ricotta) enriched in phytosterols: Evaluation of the suitability of whey cheese matrix and processing for phytosterols supplementation
Franks Kamgang Nzekoue, Alessandro Alesi, Sauro Vittori, Gianni Sagratini, Giovanni Caprioli
Topics & Concepts
Food scienceChemistryShelf lifePhytosterolExtraction (chemistry)Matrix (chemical analysis)Functional foodChromatographyProbiotics and Fermented FoodsCholesterol and Lipid MetabolismProtein Hydrolysis and Bioactive Peptides