Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched with Rutin or Quercetin: the Effect of Processing Conditions

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F18%3A39910412" target="_blank" >RIV/00216275:25310/18:39910412 - isvavai.cz</a>

Alternative codes found

RIV/70883521:28110/18:63518916

Result on the web

<a href="http://dx.doi.org/10.1016/j.lwt.2017.08.093" target="_blank" >http://dx.doi.org/10.1016/j.lwt.2017.08.093</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.lwt.2017.08.093" target="_blank" >10.1016/j.lwt.2017.08.093</a>

Result language

angličtina

Original language name

Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched with Rutin or Quercetin: the Effect of Processing Conditions

Original language description

Spreadable processed cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P&lt;0.01) while rutin degradation was more affected by melting temperature (P&lt;0.01). An increase in TPC values and a decrease in antioxidant capacity measured by ABTS assay with the increase in melting temperature were observed in SPC with quercetin. The addition of rutin or quercetin significantly decreases the gel strength of the SPC samples.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

LWT- Food Science and Technology

ISSN

0023-6438

e-ISSN

—

Volume of the periodical

87

Issue of the periodical within the volume

January

Country of publishing house

CH - SWITZERLAND

Number of pages

6

Pages from-to

266-271

UT code for WoS article

000415769500034

EID of the result in the Scopus database

2-s2.0-85028946016