News Help Institutional access
Back to results
Bibliographic record · Consultation and access
Artículo de revista

Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts

Hyeon-Ju Jeong et al · Springer Nature · 2017

Supplementary material available
Quick overview. Review the resource’s basic details, then access the content using the main button. This page shows only the information needed to identify, cite, and open the work.
Author / responsible party
Hyeon-Ju Jeong et al
Publisher
Springer Nature
Year
2017
ISSN
2636-0772
ISSN
2636-0772
Language
English
Serial publication

3D Printing of Materials and Printing Parameters with Animal Resources: A Review

This serial publication contains 538 related contents.
View contents

Resource access

Open the content from the main option or choose another available source.

DOAJ DOAJ Articles
Entrar por DOAJ
Main access

Supplementary material available

El enlace apunta a material asociado, anexos, tablas, datos o página complementaria. No se marca como libro/texto completo.
Open material

Summary

Descripción general del contenido del recurso.

Abstract The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the control. In a texture analysis, the gumminess, chewiness, and hardness values for Queso Blanco cheese were significantly higher with increasing concentrations of the powdered microcapsules containing tomato extracts. Total short-chain fatty acids in Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts were not significantly altered compared to the control. Sensory evaluation scores for the yellowness, tomato taste, and firmness of Queso Blanco cheese were significantly higher after supplementation with powdered microcapsules containing tomato extracts.

How to cite

Elegí el formato que necesitás y copiá la referencia al portapapeles.

APA 7

al, H. J. J. E. (2017). Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts. https://doi.org/10.5851/kosfa.2017.37.3.342

MLA

al, Hyeon-Ju Jeong et. "Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts." 2017. https://doi.org/10.5851/kosfa.2017.37.3.342.

Chicago

al, Hyeon-Ju Jeong et. 2017. "Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts.". https://doi.org/10.5851/kosfa.2017.37.3.342.

Harvard

al, H. J. J. E. 2017, Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts, Springer Nature, available at: https://doi.org/10.5851/kosfa.2017.37.3.342 [Accessed 8 Aug. 2026].

Share and print

Save the record, copy its permanent link, or print it as a PDF.

Export reference

You can export the record in common formats for use in a reference manager.

RIS BibTeX

Resource details

Bibliographic information to help confirm that this is the correct material.

Title
Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts
Author / contributors
Hyeon-Ju Jeong et al
Publisher
Springer Nature
Publication year
2017
ISSN
2636-0772
ISSN
2636-0772
Language
English

Subjects

Explore related resources through these subjects.

Queso Blanco cheese; powdered tomato extracts microcapsules; functional cheese; lycopene
Copied