Tables index

From

Production of Processed Cheese Supplemented with Curcumin Nanoemulsion

Mahmoud Ibrahim El-Sayed, Thanaa I. Shalaby

American Journal of Food and Nutrition. 2021, 9(3), 96-105 doi:10.12691/ajfn-9-3-1
  • Table 1. The formula of processed cheeses
  • Table 2. Antimicrobial activity and minimum inhibitory concentration (MIC) of curcumin nanoemulsion (CR-NE) against pathogenic strains
  • Table 3. Physicochemical analysis of processed cheese supplemented with curcumin nanoemulsion (CR-NE) during cold storage
  • Table 4. Texture profile analysis of processed cheese supplemented with curcumin nanoemulsion during cold storage