Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics.
作者信息
Bergamini Carina, Hynes Erica, Trujillo Antonio-José, Perotti María Cristina
机构信息
Instituto de Lactología Industrial, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional del Litoral (UNL), Santa Fe, Argentina.
Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), CERTA-TECNIO, Department of Animal and Food Science, Faculty of Veterinary Sciences, Universitat Autònoma de Barcelona (UAB), Bellaterra, Spain.
出版信息
Front Nutr. 2023 Mar 30;10:1155604. doi: 10.3389/fnut.2023.1155604. eCollection 2023.
Abstract
摘要
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本文引用的文献
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Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects.
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Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review.
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