Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05732-0.pdf
Reference29 articles.
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2. Ali F, Ranneh Y, Ismail A, Esa NM (2015) Identification of phenolic compounds in polyphenols-rich extract of Malaysian cocoa powder using the HPLC-UV-ESI—MS/MS and probing their antioxidant properties. J Food Sci Technol 52:2103–2111. https://doi.org/10.1007/S13197-013-1187-4/FIGURES/6
3. Barišić V, Kerovec D, Flanjak I, Jozinović A, Babić J, Lončarić Z, Šubarić D, Miličević B, Ačkar Đ (2022) Effect of high-voltage electrical discharge treatment on multi-element content in cocoa shell and chocolates with cocoa shell. LWT Food Sci Technol. https://doi.org/10.1016/j.lwt.2021.112944
4. Chandan RC, Kilara A (2015) Puddings and dairy-based desserts. Dairy processing and quality assurance. Wiley, Chichester, UK, pp 397–427
5. Cruz AG, Cadena RS, Castro WF, Esmerino EA, Rodrigues JB, Gaze L, Faria JAF, Freitas MQ, Deliza R, Bolini HMA (2013) Consumer perception of probiotic yogurt: performance of check all that apply (CATA), projective mapping, sorting and intensity scale. Food Res Int 54:601–610. https://doi.org/10.1016/j.foodres.2013.07.056
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