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Article: Researchers from Sejong University publish new studies and findings in the area of dairy science.
- Article from:
- Agriculture Week
- Article date:
- May 21, 2009
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"The objective of the present study was to compare the physicochemical and sensory properties of regular Feta cheese (control) and cholesterol-reduced Feta cheese made by crosslinked beta-cyclodextrin (beta-CD) throughout ripening. The composition of Feta cheese treated by the crosslinked beta-CD was similar to the regular Feta cheese," researchers in Seoul, South Korea report.
"Approximately 90.2% of cholesterol removal was observed when treated by crosslinked beta-CD. Total amount of short-chain free fatty acids was not significantly different between the cholesterol-reduced cheese and the control throughout the ripening. Similar amount of free amino acids also ...
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Article: Research from Sejong University in the area of ...
Nanotechnology Weekly;
April 6, 2009 ;
698 words
... ... wrote J.H. Woo and colleagues, Sejong University. The researchers concluded: Molecular ... information, contact S.C. Hong, Sejong University, Dept. of Nano Science & ... Nanotechnology, Nanoscience, Sejong University. This article was prepared by Nanotechnology ...
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