Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract-Reference-Cited by-同舟云学术

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Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract

Published:2016-06-30 Issue:3 Volume:36 Page:412-420
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:

Jung Jieun,Paik Hyun-Dong,Yoon Hyun Joo,Jang Hye Ji,Jeewanthi Renda Kankanamge Chaturika,Jee Hee-Sook,Li Xiang,Lee Na-Kyoung,Lee Si-Kyung

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/JAKO201619350137391.pdf

Reference30 articles.

1. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics

2. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

3. Chemical conversion of ginsenosides in puffed red ginseng

4. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review

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1. Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage;Food Chemistry;2024-10

2. Aqua Extracts of Lyophilized Sea Buckthorn Modify Fermentation and Quality Properties of Set-Type Yogurt;Applied Sciences;2024-08-29

3. Influence of white radish ( Raphanus sativus L.) powder on the quality characteristics of set-type yogurt during cold storage;CyTA - Journal of Food;2024-08-23

4. Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective;Trends in Food Science & Technology;2024-06

5. Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink;Food Science of Animal Resources;2024-03

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