Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties-Reference-Cited by-同舟云学术

Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties

Published:2021-03-11 Issue: Volume: Page:1-21
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Rashidinejad A.¹,Tarhan O.²,Rezaei A.³,Capanoglu E.⁴,Boostani S.⁵,Khoshnoudi-Nia S.⁶,Samborska K.⁷,Garavand F.⁸,Shaddel R.⁹,Akbari-Alavijeh S.⁹,Jafari S.M.¹⁰

Affiliation:

1. Riddet Institute, Massey University, Palmerston North, New Zealand

2. Department of Food Engineering, Faculty of Engineering, Uşak University, Uşak, Turkey

3. Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran

4. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey

5. Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

6. Seafood Processing Research Group, School of Agriculture, Shiraz University, Shiraz, Iran

7. Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, Warsaw, Poland

8. Department of Food Chemistry & Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

9. Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

10. Department of Food Materials & Process Design Engendering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1897516

Reference137 articles.

1. Phytochemical Profile and Antioxidant Capacity of Coffee Plant Organs Compared to Green and Roasted Coffee Beans

2. Effects of coffee on type 2 diabetes mellitus

3. AL Doghaither, H. A., M. M. Alyousef, N. M. AL Selami, A. B. Al-Ghafari, and U. M. Omar. 2017. Addition of evaporated milk alters antioxdant properties of most commonly consumed coffee in Saudi Arabia. Malaysian Applied Biology Journal 46 (2):97–104.

4. The Effect of Adding Different Concentrations of Cows’ Milk on the Antioxidant Properties of Coffee

5. Milk Whey Protein Modification by Coffee-Specific Phenolics: Effect on Structural and Functional Properties

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