Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

Cheese fortification through the incorporation of UFA-rich sources: A review of recent (2010-2020) evidence

Cheese is a widely consumed dairy product with high saturated fatty acids (SFA) content, and with other high nutritional quality components. Due to the link of SFA and different diseases, many studies have replaced the cheese fat content with unsaturated fatty acids (UFA) rich sources to improve its...

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Bibliographic Details
Main Authors: Ruby-Alejandra Villamil, Maria-Paula Guzmán, Myriam Ojeda-Arredondo, Lilia Yadira Cortés, Elizabeth Gil Archila, Andrés Giraldo, Alexandra-Idalia Mondragón
Format: Article
Language:English
Published: Elsevier 2021-01-01
Series:Heliyon
Subjects:
Fortification
Unsaturated fatty acids
Functional food
Cheese
Lipid oxidation
Quality parameters
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844020326281

Internet

http://www.sciencedirect.com/science/article/pii/S2405844020326281

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