Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition

An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected <i>Lactococcus lactis </i>strains (Mise36, Mise94, Mise169 and Mise190)....

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Bibliographic Details
Main Authors: Raimondo Gaglio, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere, Adriana Bonanno, Alessandro Attanzio, Antonino Di Grigoli, Nicola Francesca, Giancarlo Moschetti, Luca Settanni
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Antioxidants
Subjects:
antioxidants
grape pomace powder
Lactococcus lactis
lipoperoxyl radical scavenger capacity
ovine stretched cheese
polyphenols
Online Access:https://www.mdpi.com/2076-3921/10/2/306

Internet

https://www.mdpi.com/2076-3921/10/2/306

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