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Basil as functional and preserving ingredient in "Serra da Estrela" cheese
dc.creator | Carocho, Marcio | |
dc.creator | Barros, Lillian | |
dc.creator | Barreira, Joao C. M. | |
dc.creator | Calhelha, Ricardo C. | |
dc.creator | Soković, Marina | |
dc.creator | Fernandez-Ruiz, Virginia | |
dc.creator | Santos Buelga, Celestino | |
dc.creator | Morales, Patricia | |
dc.creator | Ferreira, Isabel C. F. R. | |
dc.date.accessioned | 2016-05-23T10:59:56Z | |
dc.date.issued | 2016 | |
dc.identifier.issn | 1873-7072 | |
dc.identifier.uri | https://radar.ibiss.bg.ac.rs/handle/123456789/2019 | |
dc.description.abstract | Antitumor, antimicrobial and antioxidant activities of basil were studied, along with its characterization in phenolic compounds, organic acids and soluble sugars. The results placed basil as a valuable candidate for functionalization and conservation of food products, maintaining their nutritional properties, while increasing their shelf life and potential health effects. The basil leaves were then incorporated in ``Serra da Estrela Cheese{''}, either in its dehydrated form or as a decoction. The cheeses were then subject to a nutritional evaluation, being characterized for their fatty acids, minerals and CIE color parameters. To assess the combined effects of plant incorporation and storage time, a 2-way ANOVA was used to process the results, further analysed through a linear discriminant analysis. Overall, basil leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsaturated fatty acids and proteins. Comparing both incorporation types, the decoctions had a higher functionalizing and conservative effect. (C) 2016 Elsevier Ltd. All rights reserved. | en |
dc.description.sponsorship | Portuguese PRODER {[}46577-PlantLact]; Foundation for Science and Technology (FCT, Portugal) {[}Pest-OE/AGR/UI0690/2014]; ALIMNOVA research group {[}UCM-GR35/10A]; FCT {[}SFRH/BPD/107855/2015, SFRH/BPD/72802/2010, SFRH/BPD/68344/2010]; Science and Technological Development {[}173032] | |
dc.language | English | |
dc.rights | restrictedAccess | |
dc.source | Food Chemistry | |
dc.subject | Ocimum basilicum L. | |
dc.subject | Serra da Estrela cheese | |
dc.subject | Functionalization | |
dc.subject | Shelf life increase | |
dc.subject | Natural additives | |
dc.subject | Ocimum basilicum L. | |
dc.subject | Phenolic-compounds | |
dc.subject | Chemical-characterization | |
dc.subject | Antioxidant properties | |
dc.subject | Sweet basil | |
dc.subject | Seed gum | |
dc.title | Basil as functional and preserving ingredient in "Serra da Estrela" cheese | en |
dc.type | article | |
dc.rights.license | ARR | |
dcterms.abstract | Баррос, Лиллиан; Ферреира, Исабел Ц. Ф. Р.; Моралес, Патрициа; Барреира, Јоао Ц. М.; Сантос Буелга, Целестино; Фернандез-Руиз, Виргиниа; Соковић, Марина; Цалхелха, Рицардо Ц.; Цароцхо, Марцио; Басил ас фунцтионал анд пресервинг ингредиент ин "Серра да Естрела" цхеесе; | |
dc.citation.volume | 207 | |
dc.identifier.doi | 10.1016/j.foodchem.2016.03.085 | |
dc.identifier.scopus | 2-s2.0-84961904352 | |
dc.identifier.wos | 000373833800008 | |
dc.citation.spage | 51 | |
dc.citation.epage | 59 | |
dc.type.version | publishedVersion | en |
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