Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt-Reference-Cited by-同舟云学术

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Instant stevia powder as a novel potential additive for enhancing nutritional value and quality characteristics of yogurt

Published:2023-11-24 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Akalan Merve,Bayrak Akay Kamile,Başyiğit Bülent,Karakuş Mehmet Şükrü,Yücetepe Melike,Karaaslan Asliye,Karaaslan Mehmet

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-023-05892-z.pdf

Reference30 articles.

1. Ahmad I, Hao M, Li Y et al (2022) Fortification of yogurt with bioactive functional foods and ingredients and associated challenges: a review. Trends Food Sci Technol 129:558–580. https://doi.org/10.1016/j.tifs.2022.11.003

2. Alsataf S, Başyiğit B, Karaaslan M (2021) Multivariate analyses of the antioxidant, antidiabetic, antimicrobial activity of pomegranate tissues with respect to pomegranate juice. Waste Biomass Valor 12:5909–5921. https://doi.org/10.1007/s12649-021-01427-9

3. Arriola NDA, Chater PI, Wilcox M et al (2019) Encapsulation of stevia rebaudiana bertoni aqueous crude extracts by ionic gelation—effects of alginate blends and gelling solutions on the polyphenolic profile. Food Chem 275:123–134. https://doi.org/10.1016/j.foodchem.2018.09.086

4. Başyiğit B, Görgüç A, Gençdağ E et al (2022) Functional characterization of high-yield plant protein powder valorized from de-oiled sour cherry seed using microwave-assisted enzymatic extraction followed by spray-and freeze-drying. Biomass Conv Bioref. https://doi.org/10.1007/s13399-022-03225-2

5. Brückner-Gühmann M, Benthin A, Drusch S (2019) Enrichment of yoghurt with oat protein fractions: structure formation, textural properties and sensory evaluation. Food Hydrocoll 86:146–153. https://doi.org/10.1016/j.foodhyd.2018.03.019

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1. Extraction of Bioactive Compounds from Cistus creticus Leaves and Their Use in the Preparation of Yogurt Desserts;Oxygen;2024-02-12

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