Effects of chrysanthemum extract on physicochemical, sensory, and in vitro digestion of set-type yogurt-Reference-Cited by-同舟云学术

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Effects of chrysanthemum extract on physicochemical, sensory, and in vitro digestion of set-type yogurt

Published:2024-05-23 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Zheng Jun’an,Li Xin,Wang Hongyue,Yang Di,Yin Jiajun,Zhang Xiangrong^ORCID

Funder

Livelihood Plan Project of Department of Science and Technology of Liaoning Province

Department of Education of Liaoning Province

Scientific Research Foundation of Graduate School of Harbin Medical University: Sino Russian Special Fund

Liaoning Province College Students Innovation and Entrepreneurship Training Program

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s13197-024-06000-5.pdf

Reference30 articles.

1. Ahmad I, Xiong Z, Xiong H, Aadil RM, Khalid N, Lakhoo ABJ, Nawaz A, Walayat N, Khan RS (2023) Physicochemical, rheological and antioxidant profiling of yogurt prepared from non-enzymatically and enzymatically hydrolyzed potato powder under refrigeration. Food Sci Hum Wellness. https://doi.org/10.1016/j.fshw.2022.07.024

2. Arslaner A (2020) The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt. Food Sci Technol 40:582–591. https://doi.org/10.1590/fst.31019

3. Brodkorb A, Egger L, Alminger M, Alvito P, Assunção R, Ballance S, Bohn T, Bourlieu-Lacanal C, Boutrou R, Carrière F, Clemente A, Corredig M, Dupont D, Dufour C, Edwards C, Golding M, Karakaya S, Kirkhus B, Feunteun SL, Recio I (2019) INFOGEST static in vitro simulation of gastrointestinal food digestion. Nat Protoc 14(4):991–1014. https://doi.org/10.1038/s41596-018-0119-1

4. Chan CL, Gan R, Shah NP, Corke H (2018) Polyphenols from selected dietary spices and medicinal herbs differentially affect common food-borne pathogenic bacteria and lactic acid bacteria. Food Control 92:437–443. https://doi.org/10.1016/j.foodcont.2018.05.032

5. Cheng J, Tang D, Yang H, Wang X, Lin Y, Liu X (2023) The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro. Meat Sci 202:109205. https://doi.org/10.1016/j.meatsci.2023.109205

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