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Development and evaluation of camembert cheeses fortified with bioactive substances. / Kamel, Mustapha; Saied, Aboushanab; Valeriya, Chachshina et al.
AIP Conference Proceedings: book. Vol. 2931 1. ed. American Institute of Physics Inc., 2023. 050005 (AIP Conference Proceedings; Vol. 2931, No. 1).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution › peer-review

Harvard

Kamel, M, Saied, A, Valeriya, C, Varvara, S, Ol’ga, P & Elena, K 2023, Development and evaluation of camembert cheeses fortified with bioactive substances. in AIP Conference Proceedings: book. 1 edn, vol. 2931, 050005, AIP Conference Proceedings, no. 1, vol. 2931, American Institute of Physics Inc. https://doi.org/10.1063/5.0177497

APA

Kamel, M., Saied, A., Valeriya, C., Varvara, S., Ol’ga, P., & Elena, K. (2023). Development and evaluation of camembert cheeses fortified with bioactive substances. In AIP Conference Proceedings: book (1 ed., Vol. 2931). [050005] (AIP Conference Proceedings; Vol. 2931, No. 1). American Institute of Physics Inc.. https://doi.org/10.1063/5.0177497

Vancouver

Kamel M, Saied A, Valeriya C, Varvara S, Ol’ga P, Elena K. Development and evaluation of camembert cheeses fortified with bioactive substances. In AIP Conference Proceedings: book. 1 ed. Vol. 2931. American Institute of Physics Inc. 2023. 050005. (AIP Conference Proceedings; 1). doi: 10.1063/5.0177497

Author

Kamel, Mustapha ; Saied, Aboushanab ; Valeriya, Chachshina et al. / Development and evaluation of camembert cheeses fortified with bioactive substances. AIP Conference Proceedings: book. Vol. 2931 1. ed. American Institute of Physics Inc., 2023. (AIP Conference Proceedings; 1).

BibTeX

@inproceedings{62f93142457549cd8653e628296f40fc,
title = "Development and evaluation of camembert cheeses fortified with bioactive substances",
abstract = "Fortified soft ripened camembert cheeses were developed in this work by integrating certain bioactive compounds. The fat percentage in control cheeses was found to be around 22%, while in cheeses with bioactive substances was approx. 14 %. The protein content was stable for all the cheeses which was approx. 20%. However, the vitamin profile differed for all cheeses. Fortified cheeses were analyzed by nutritional profile, and by HPLC to check the detectability of bioactive substances. Fortified cheeses appear to be beneficial to consumers for up to 45 days after production. To reap the greatest health benefits, they should be consumed between days 21 and 45 of ripening.",
author = "Mustapha Kamel and Aboushanab Saied and Chachshina Valeriya and Sklyarova Varvara and Pliska Ol{\textquoteright}ga and Kovaleva Elena",
note = "The research funding from the Ministry of Science and Higher Education of the Russian Federation (Ural Federal University project within the Priority-2030 Program) is gratefully acknowledged.",
year = "2023",
doi = "10.1063/5.0177497",
language = "English",
isbn = "978-073544745-5",
volume = "2931",
series = "AIP Conference Proceedings",
publisher = "American Institute of Physics Inc.",
number = "1",
booktitle = "AIP Conference Proceedings",
address = "United States",
edition = "1",

}

RIS

TY - GEN

T1 - Development and evaluation of camembert cheeses fortified with bioactive substances

AU - Kamel, Mustapha

AU - Saied, Aboushanab

AU - Valeriya, Chachshina

AU - Varvara, Sklyarova

AU - Ol’ga, Pliska

AU - Elena, Kovaleva

N1 - The research funding from the Ministry of Science and Higher Education of the Russian Federation (Ural Federal University project within the Priority-2030 Program) is gratefully acknowledged.

PY - 2023

Y1 - 2023

N2 - Fortified soft ripened camembert cheeses were developed in this work by integrating certain bioactive compounds. The fat percentage in control cheeses was found to be around 22%, while in cheeses with bioactive substances was approx. 14 %. The protein content was stable for all the cheeses which was approx. 20%. However, the vitamin profile differed for all cheeses. Fortified cheeses were analyzed by nutritional profile, and by HPLC to check the detectability of bioactive substances. Fortified cheeses appear to be beneficial to consumers for up to 45 days after production. To reap the greatest health benefits, they should be consumed between days 21 and 45 of ripening.

AB - Fortified soft ripened camembert cheeses were developed in this work by integrating certain bioactive compounds. The fat percentage in control cheeses was found to be around 22%, while in cheeses with bioactive substances was approx. 14 %. The protein content was stable for all the cheeses which was approx. 20%. However, the vitamin profile differed for all cheeses. Fortified cheeses were analyzed by nutritional profile, and by HPLC to check the detectability of bioactive substances. Fortified cheeses appear to be beneficial to consumers for up to 45 days after production. To reap the greatest health benefits, they should be consumed between days 21 and 45 of ripening.

UR - http://www.scopus.com/inward/record.url?partnerID=8YFLogxK&scp=85180390498

U2 - 10.1063/5.0177497

DO - 10.1063/5.0177497

M3 - Conference contribution

SN - 978-073544745-5

VL - 2931

T3 - AIP Conference Proceedings

BT - AIP Conference Proceedings

PB - American Institute of Physics Inc.

ER -

ID: 50638493