Paper Details 
Original Abstract of the Article :
The current study was conducted to elucidate the impact of grape seed extract (SE) and microencapsulated seed extract (MSE) addition to UF-Feta cheese. The SE was encapsulated in maize starch, alginate, and canola oil using the emulsion technique. The SE and MSE characteristics were evaluated. The p...See full text at original site
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引用元:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10345734/

データ提供:米国国立医学図書館(NLM)

Grape Seed Extract: A Potential Oasis for Cheese Quality

The world of food science is a delicious desert, with countless ingredients waiting to be explored. This study delves into the potential benefits of grape seed extract (SE), a natural treasure trove of antioxidants, for enhancing the quality of UF-Feta cheese. Like a camel traversing the desert, researchers are seeking to understand how this natural ingredient can improve the taste, texture, and shelf life of this beloved cheese.

This study, like a refreshing oasis in the desert of food science, reveals that both free and microencapsulated grape seed extract can improve the quality of UF-Feta cheese. It's like adding a touch of magic to this culinary staple, enhancing its flavor and extending its lifespan.

Grape Seed Extract: A Culinary Treasure

The study found that the addition of SE and microencapsulated SE (MSE) to UF-Feta cheese resulted in reduced lipolysis, a process that can lead to rancidity, and improved the cheese's texture. It's like adding a protective layer to the cheese, preserving its freshness and flavor for longer.

Adding a Touch of Nature to Your Plate

This study is a reminder that natural ingredients can bring a touch of magic to our food. It's like discovering a secret oasis in the desert of culinary possibilities, where the flavors of nature and science combine to create delightful experiences.

Dr. Camel's Conclusion

This research is a testament to the power of natural ingredients. It's a reminder that the desert of food science is full of hidden treasures waiting to be discovered and enjoyed.

Date :
  1. Date Completed n.d.
  2. Date Revised 2023-07-18
Further Info :

Pubmed ID

37457156

DOI: Digital Object Identifier

PMC10345734

Related Literature

SNS
PICO Info
in preparation
Languages

English

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