TY  - CONF
T2  - 30th International Symposium on Analytical and Environmental Problems
Y1  - 2024///
AV  - public
PB  - University of Szeged
CY  - Szeged
A1  -  Velciov Ariana-Bianca
A1  -  Cozma Antoanela
A1  -  Popescu Georgeta-Sofia
A1  -  Stoin Daniela
A1  -  Petcov Andreea Adriana
A1  -  Megyesi Corina
A1  -  R?dulescu Laura
A1  -  Anghel Iasmina-Madalina
A1  -  Drug? Marioara
A1  -  Rada Maria
UR  - http://acta.bibl.u-szeged.hu/85682/
TI  - Some nutritional properties of cow cheese with goji fruits added
M2  - Szeged
VL  - 30
EP  - 108
ID  - acta85682
SN  - 978-963-688-009-5
SP  - 105
KW  - Tejtermék
KW  -  Sajt
KW  -  Élelmiszerkémia
N2  - A number of previous studies have shown that cheese-fruit combinations with synergistic effects could be considered functional foods with potential to promote health. This study aims to obtain and determine some nutritional parameters of cow's milk cheese with goji berries addition, to identify if the combination of cheese ? goji fruits can improve the nutritional properties of the cheese. The obtained results showed that the analyzed parameters have the following value limits: 22.58 - 23.65% moisture, 75.32 - 78.65% dry matter, 3.04 - 3.76% minerals (ash), 17.21 - 18.88% fat and 11.91 - 13.25% protein. Compared to plain cheese, the cow cheese with goji added is richer in dry matter (10.95%), minerals (12.60%) and proteins (5.65) and lower amounts of fat (17.13%). In addition, according to some studies, the cheese combined with goji fruits significantly improve the antioxidant, ?-glucosidase inhibitory, antimicrobial and immunomodulatory properties of plain cheese. Therefore, cow's cheese with goji added could be an attractive functional food option.
N1  - Bibliogr.: p. 107-108. ; ill. ; összefoglalás angol nyelven
ER  -