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The National Agricultural Library is one of four national libraries of the United States, with locations in Beltsville, Maryland and Washington, D.C. It houses one of the world's largest and most accessible agricultural information collections and serves as the nexus for a national network of state land-grant and U.S. Department of Agriculture field libraries. In fiscal year 2011 (Oct 2010 through Sept 2011) NAL delivered more than 100 million direct customer service transactions.

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Journal Article

Journal Article

Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions  [2018]

Přikryl, Jakub; Hájek, Tomáš; Švecová, Blanka; Salek, Richardos Nikolaos; et al.

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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 < 0.01) while rutin degradation was more affected by melting temperature (P < 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.
From the journal
Lebensmittel-Wissenschaft + [i.e. und] Technologie
ISSN : 0023-6438

Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2018
Volume:
87
Issue:
1
Extent:
266-271
Publisher:
Elsevier Ltd
All titles:
"Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions"@eng
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Bibliographic information

Language:
English
Type:
Journal Article
In AGRIS since:
2018
Volume:
87
Issue:
1
Extent:
266-271
Publisher:
Elsevier Ltd
All titles:
"Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions"@eng