Effects of prickly pear supplementation on physico-chemical, textural, microbiological and sensory characteristics of probiotic set yoghurts-Reference-Cited by-同舟云学术

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Effects of prickly pear supplementation on physico-chemical, textural, microbiological and sensory characteristics of probiotic set yoghurts

Published:2024-08 Issue: Volume:60 Page:104513
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Azeez Khalid Albayati Ahmed,Ağçam Erdal^ORCID,Karaca Oya Berkay^ORCID,Ozogul Fatih^ORCID

Funder

Cukurova University

Publisher

Elsevier BV

Reference69 articles.

1. Antioxidant capacity, total phenolics and sugar content of selected Thai health beverages;Abdullakasim;International Journal of Food Sciences & Nutrition,2007

2. Betalains, phenols and antioxidant capacity in cactus pear [opuntia ficus-indica (L.) mill.] fruits from Apulia (South Italy) genotypes;Albano;Antioxidants,2015

3. Functional properties of exopolysaccharide (EPS) extract from Lactobacillus fermentum Lf2 and its impact when combined with Bifidobacterium animalis INL1 in yoghurt;Ale;International Dairy Journal,2019

4. Official methods of analysis,1990

5. Underutilized plants of the Cactaceae family: Nutritional aspects and technological applications;Araújo;Food Chemistry,2021

Cited by 1 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 Effect of Lactiplantibacillus plantarum SHY130 and Konjac Glucomannan on the Physicochemical, Antioxidant, and Sensory Properties of Stirred Yogurt;Foods;2024-07-24

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