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Updated: May 23, 2025

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通过微波真空干燥生产的莫扎雷拉奶酪零食:蛋白质概况,蛋白质消化能力,风味和质地

Raquel S Simão1, Paula G de Souza1, Ricardo L Monteiro1

  • 1Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianópolis, SC, Brazil.

Food chemistry
|March 8, 2025
PubMed
概括

莫扎雷拉奶酪的微波真空干燥 (MWVD) 保持了蛋白质质量和消化能力. 这种创新的干燥方法增强了质地和香气,创造了脆脆的高品质奶酪零食.

关键词:
清脆度 清脆度 清脆度 清脆度食品质量 食品质量 食品质量低水分的食物食物.微波真空干燥 微波真空干燥蛋白质质量的质量 蛋白质质量挥发性概况 挥发性概况

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