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Production of Processed Cheese Supplemented with Curcumin Nanoemulsion
by Mahmoud Ibrahim El-Sayed and Thanaa I. Shalaby
American Journal of Food and Nutrition. 2021, 9(3), 96-105. DOI: 10.12691/ajfn-9-3-1
Pub. Date: July 29, 2021Views: 7084Downloads: 9014
processed cheese nanocurcumin nanoemulsion microstructure antimicrobial
Abstract Full Text PDF (1526 KB) Full Text HTML Full Text ePUB (1966 KB)
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Effects of Date Pit Powder Inclusion on Chemical Composition, Microstructure, Rheological Properties, and Sensory Evaluation of Processed Cheese Block
by Abdullah M. Alqattan, Nashi K. Alqahtani, Salah M. Aleid and Tareq M. Alnemr
American Journal of Food and Nutrition. 2020, 8(3), 69-77. DOI: 10.12691/ajfn-8-3-3
Pub. Date: October 12, 2020Views: 8123Downloads: 9525
dietary fiber enrichment date pit powder processed cheese block fat replacement processing microstructure texture sensory
Abstract Full Text PDF (600 KB) Full Text HTML Full Text ePUB (1555 KB)
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