Effect of polysaccharide fraction from oyster mushroom (Pleurotus ostreatus) on physicochemical and antioxidative properties of acid casein model processed cheese

Author:

Sołowiej Bartosz G.,Nastaj Maciej,Waraczewski Robert,Szafrańska Jagoda O.,Muszyński Siemowit,Radzki Wojciech,Mleko Stanisław

Publisher

Elsevier BV

Reference47 articles.

1. Influence of fortification of dairy products by pleurotus ostreatus beta-glucans on product characteristics;Antontceva;Chemistry & Chemical Engineering, Biotechnology, Food Industry,2019

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3. Dissolution of (1-3),(1-4)-β-glucans in pressurized hot water: Quantitative assessment of the degradation and the effective extraction;Benito-Román;International Journal of Carbohydrate Chemistry, 2016,,2016

4. In vitro immunogenicity of various native and thermally processed bovine milk proteins and their mixtures;Bogahawaththa;Journal of Dairy Science,2018

5. Effect of calcium and phosphorus, residual lactose and salt-to-moisture ratio on textural properties of cheddar cheese during ripening;Chevanan;Journal of Texture Studies,2006

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