Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses

@article{Marchiani2015PhysicochemicalAN,
  title={Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses},
  author={Roberta Marchiani and Marta Bertolino and Daniela Ghirardello and Paul L. H. McSweeney and Giuseppe Zeppa},
  journal={Journal of Food Science and Technology},
  year={2015},
  volume={53},
  pages={1585-1596}
}
Powders obtained from three grape pomaces (Barbera, Chardonnay before distillation, Chardonnay after distillation) were added at two concentration levels (0.8 and 1.6 % w/w) into semi-hard and hard cheeses (Italian Toma-like and Cheddar, respectively) to increase their polyphenol content. Effects on physicochemical characteristics, total phenolic content (TPC), radical scavenging activity (RSA), proteolysis, organic acids content, starter and non-starter bacteria were evaluated during ripening… CONTINUE READING

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