Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt

Author:

Kovsari Elham,Shavali Gilani Parisa,Shokri Samira,Mircholi Borazgh Abdolreza,Rezagholizade-Shirvan Alieh,Pedram Nia Ahmad

Funder

Islamic Azad University

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference48 articles.

1. Functional yogurt, enriched and probiotic: A focus on human health;Abdi-Moghadam;Clinical Nutrition ESPEN,2023

2. The significance of essential oils and their antifungal properties in the food industry: A systematic review;Abdi-Moghadam;Heliyon,2023

3. Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage;Adel;Electronic Journal of Environmental, Agricultural and Food Chemistry,2011

4. Determination and evaluation of total antioxidant capacity of oak (Quercus Brantii), thyme (Tymbra Spicata), and watermelon (Citrullus Colocynthis) native of ilam;Altememy;Advancements in Life Sciences,2022

5. Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria;Alwazeer;International Journal of Dairy Technology,2020

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