Effects of potato extract on betalains, antioxidant activity, and sensory preference in buttermilk through fermentation with Lactobacillus acidophilus and Streptococcus salivarius-Reference-Cited by-同舟云学术

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Effects of potato extract on betalains, antioxidant activity, and sensory preference in buttermilk through fermentation with Lactobacillus acidophilus and Streptococcus salivarius

Published:2024-06 Issue: Volume:9 Page:100357
ISSN:2666-8335
Container-title:Future Foods
language:en
Short-container-title:Future Foods

Author:

Mirsalami Seyed Mehrdad^ORCID,Mirsalami Mahsa

Publisher

Elsevier BV

Reference50 articles.

1. Encapsulating capacity of ultra-high-pressure homogenization (UHPH): replacement of milk fat by vegetable oils using buttermilk as a functional ingredient in yogurt processing;Aghababaei;LWT,2023

2. Potential of lactic acid bacteria in aflatoxin risk mitigation;Ahlberg;Int. J. Food Microbiol.,2015

3. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels;Arango;J. Dairy Sci.,2013

4. Pressurized liquid extraction applied for the recovery of phenolic compounds from beetroot waste;Battistella Lasta;Biocatal. Agric. Biotechnol.,2019

5. Betalain and phenolic compositions, antioxidant activity of Tunisian red beet (Beta vulgaris L. conditiva) roots and stems extracts;Ben Haj Koubaier;Int. J. Food Prop.,2014

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