Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source-Reference-Cited by-同舟云学术

Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source

Published:2023-05-26 Issue:1 Volume:26 Page:1351-1363
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Bashir Mehjabeen¹,Aamir Muhammad¹,Afzaal Muhammad²,Saeed Farhan²,Asghar Aasma³,Ahmed Aftab³,Aziz Mahwash⁴,Ateeq Huda²,Shah Yasir Abbas⁵,Khan Mohammad Rizwan⁶,Busquets Rosa⁷,Teferi Asres Degnet⁸

Affiliation:

1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

2. Department of Food Science, Government College University, Faisalabad, Pakistan

3. Department of nutritional sciences, Government College University, Faisalabad, Pakistan

4. Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan

5. Natural & Medical Sciences Research Center, University of Nizwa, Birkat Al Mauz, Oman

6. Department of Chemistry, College of Science, King Saud University, Riyadh, Saudi Arabia

7. School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Kingston-upon-Thames, UK

8. Bahir Dar Food and Nutrition Research Center, Bahir Dar Institute of Technology, Bahir Dar University, Ethiopia

Funder

authors declare that no funds, grants, or other support were received during the preparation of this manuscript

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2215476

Reference35 articles.

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2. Development of Apricot (Prunus armeniaca L.) Powder and Its Food Application;Ahmed A.;J. Pure Appl. Agricult,2020

3. Health Benefits from Pomegranates and Stone Fruit, Including Plums, Peaches, Apricots and Cherries

4. Utilization of Grape and Apricot Fruits By-Products as Cheap Source for Biologically Active Compounds for Health Promotion;Mohamed D. A.;Egypt. J. Chem,2021

5. Evolution of pigments and their relationship with skin color based on ripening in fruits of different Moroccan genotypes of apricots (Prunus armeniaca L.)

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