Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage-Reference-Cited by-同舟云学术

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Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage

Published:2015-12-31 Issue:6 Volume:35 Page:807-814
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Sung Jung-Min,Kim Young-Boong,Kum Jun-Seok,Choi Yun-Sang,Seo Dong-Ho,Choi Hyun-Wook,Park Jong-Dae

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201504248490242.pdf

Reference32 articles.

1. TTA solvation kinetics in the ionic liquid BumimTf2N

2. Antioxidant Determinations by the Use of a Stable Free Radical

3. Mulberry anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line

4. Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Impact of Fermentation on the Antioxidant Activity of Food Products;Molecules;2024-08-21

2. Blackberry Juice Fermented with Two Consortia of Lactic Acid Bacteria and Isolated Whey: Physicochemical and Antioxidant Properties during Storage;International Journal of Molecular Sciences;2024-08-15

3. Assessment of the Physicochemical, Antioxidant, Microbial, and Sensory Attributes of Yogurt-Style Products Enriched with Probiotic-Fermented Aronia melanocarpa Berry Juice;Foods;2023-12-28

4. EXPLORING THE INCORPORATION OF MULBERRY (MORUS ALBA L.) INTO FREEZE-DRIED YOGURT FOR ENHANCED NUTRITIONAL VALUE AND QUALITY;Carpathian Journal of Food Science and Technology;2023-10-30

5. A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation;Foods;2023-03-12

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