Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract-Reference-Cited by-同舟云学术

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Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract

Published:2017-03-27 Issue:6 Volume:54 Page:1608-1615
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Felix da Silva Denise,Junior Nelson Nunes Tenório,Gomes Raquel Guttierres,dos Santos Pozza Magali Soares,Britten Michel,Matumoto-Pintro Paula Toshimi

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-017-2592-x.pdf

Reference44 articles.

1. Alberto MR, Farías ME, Manca De Nadra MG (2001) Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds. J Agric Food Chem 49:4359–4363. doi: 10.1021/jf0101915

2. Amirdivani S, Baba AS (2011) Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil. LWT Food Sci Technol 44:1458–1464. doi: 10.1016/j.lwt.2011.01.019

3. Boroski M, Giroux HJ, Sabik H et al (2012) Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations. LWT Food Sci Technol 47:167–174. doi: 10.1016/j.lwt.2011.12.018

4. Bourne MC (2002) Food texture and viscosity: concept and measurement. Elsevier Science & Technology Books, Amsterdam

5. Brannan RG, Mah E (2007) Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system. Meat Sci 77:540–546. doi: 10.1016/j.meatsci.2007.05.001

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