The Influence of Bioactive Compounds in Food Products

被引：0

作者：

Tita, Ovidiu ^{[1
]}

Ciubara, Anamaria ^{[2
]}

Tita, Mihaela Adriana ^{[1
]}

Constantinescu, Maria Adelina ^{[1
]}

Ciubara, Alexandru ^{[3
]}

机构：

[1] Lucian Blaga Univ Sibiu, Dept Agr Sci & Food Engn, Doctor Ion Ratiu 7, Sibiu 550012, Romania

[2] Dunarea de Jos Univ Galati, Fac Med & Pharm, Str Domneasca 47, Galati Sibiu, Romania

[3] Dunarea de Jos Univ Galai, Fac Med & Pharm, Str Domneasca 47, Galati, Romania

来源：

BRAIN-BROAD RESEARCH IN ARTIFICIAL INTELLIGENCE AND NEUROSCIENCE | 2024年 / 15卷 / 01期

关键词：

fresh cheese; grape powder; bioactive compounds; sensory analysis; food products; RESVERATROL; WINE;

D O I：

10.18662/brain/15.1/563

中图分类号：

Q189 [神经科学];

学科分类号：

071006 ;

摘要：

worldwide. The aim is to produce food products that not only satisfy the need for food but also provide many nutritional benefits to the health of high nutritional value. For this purpose, a fresh cow's milk cheese was fortified with grape powder. The amount of powder added was different, with 3 samples plus a control sample in which no powder was added. The resulting products were sensory analysed to determine consumer acceptability. The samples were also analysed physico-chemically and enzymatically, measuring pH, lactose and lactic acid content over a storage period of 14 days. Fresh cow's cheese samples with added grape powder obtained superior results compared to the control sample during the whole storage period. The grape powder added to fresh cow's cheese positively influenced the sensory and enzymatic characteristics of the finished product.

引用

页数：19

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