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dc.title | Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions | en |
dc.contributor.author | Přikryl, Jakub | |
dc.contributor.author | Hájek, Tomáš | |
dc.contributor.author | Švecová, Blanka | |
dc.contributor.author | Salek, Richardos-Nicolaos | |
dc.contributor.author | Černíková, Michaela | |
dc.contributor.author | Červenka, Libor | |
dc.contributor.author | Buňka, František | |
dc.relation.ispartof | LWT - Food Science and Technology | |
dc.identifier.issn | 0023-6438 Scopus Sources, Sherpa/RoMEO, JCR | |
dc.date.issued | 2018 | |
utb.relation.volume | 87 | |
dc.citation.spage | 266 | |
dc.citation.epage | 271 | |
dc.type | article | |
dc.language.iso | en | |
dc.publisher | Academic Press | |
dc.identifier.doi | 10.1016/j.lwt.2017.08.093 | |
dc.relation.uri | https://www.sciencedirect.com/science/article/pii/S0023643817306758 | |
dc.subject | antioxidants | en |
dc.subject | flavonoids | en |
dc.subject | melting condition | en |
dc.subject | processed cheese | en |
dc.description.abstract | Spreadable processed cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity was studied. It was found that quercetin levels significantly decreased with the increase of holding time (P < 0.01) while rutin degradation was more affected by melting temperature (P < 0.01). An increase in TPC values and a decrease in antioxidant capacity measured by ABTS assay with the increase in melting temperature were observed in SPC with quercetin. The addition of rutin or quercetin significantly decreases the gel strength of the SPC samples. © 2017 Elsevier Ltd | en |
utb.faculty | Faculty of Technology | |
dc.identifier.uri | http://hdl.handle.net/10563/1007483 | |
utb.identifier.obdid | 43878216 | |
utb.identifier.scopus | 2-s2.0-85028946016 | |
utb.identifier.wok | 000415769500034 | |
utb.identifier.coden | LBWTA | |
utb.source | j-scopus | |
dc.date.accessioned | 2017-10-16T14:42:44Z | |
dc.date.available | 2017-10-16T14:42:44Z | |
dc.description.sponsorship | Faculty of Chemical Technology, University of Pardubice [SGS_2017_001] | |
utb.contributor.internalauthor | Salek, Richardos-Nicolaos | |
utb.contributor.internalauthor | Černíková, Michaela | |
utb.contributor.internalauthor | Buňka, František | |
utb.fulltext.affiliation | Jakub Přikryl a , Tomáš Hájek a , Blanka Švecová a , Richardos Nikolaos Salek b , Michaela Černíková a , Libor Červenka a,* , František Buňka b a Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, 53210, Pardubice, Studentská 573, Czech Republic b Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, 76001, Zlín, nám. T. G. Masaryka, 5555, Czech Republic * Corresponding author. E-mail address: [email protected] (L. Červenka). | |
utb.fulltext.dates | Received 12 June 2017 Received in revised form 31 August 2017 Accepted 31 August 2017 Available online 4 September 2017 | |
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utb.fulltext.sponsorship | Financial support from Faculty of Chemical Technology, University of Pardubice (no. SGS_2017_001) is gratefully acknowledged. | |
utb.scopus.affiliation | Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice, Czech Republic; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, 76001, Zlín, nám. T. G. Masaryka, Czech Republic |