Bio-yogurt with the inclusion of phytochemicals from carrots (Daucus carota): a strategy in the design of functional dairy beverage with probiotics
Author:
Funder
Dirección de Investigación, Universidad Nacional de Colombia
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05510-4.pdf
Reference76 articles.
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2. Ahmad T, Cawood M, Iqbal Q, Ariño A, Batool A, Sabir Tariq RM, Azam M, Akhtar S (2019) Phytochemicals in Daucus carota and their health benefits, review article. Foods 8(9):1–22. https://doi.org/10.3390/FOODS8090424
3. Allgeyer LC, Miller MJ, Lee SY (2010) Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics. J Dairy Sci 93(10):4471–4479. https://doi.org/10.3168/jds.2009-2582
4. Arora S, Siddiqui S, Gehlot R (2019) Physicochemical and bioactive compounds in carrot and beetroot juice. Asian J Dairy Food Res. https://doi.org/10.18805/ajdfr.dr-1363
5. Aryana KJ, Olson DW (2017) A 100-Year Review: Yogurt and other cultured dairy products. J. Dairy Sci. 100(12):9987–10013. https://doi.org/10.3168/jds.2017-12981
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