Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt-Reference-Cited by-同舟云学术

Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

Published:2015-10 Issue:2 Volume:63 Page:1145-1154
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bertolino Marta,Belviso Simona,Dal Bello Barbara,Ghirardello Daniela,Giordano Manuela,Rolle Luca,Gerbi Vincenzo,Zeppa Giuseppe

Funder

Ricerca & innovazione per il Miglioramento della Sostenibilità della Filiera Agro-alimentare ECOFOOD – Finanziamento PSR-FEASR – cofinanziamento dall’UE, dal Ministero dell’Economia e delle Finanze e dalla Regione Piemonte

Publisher

Elsevier BV

Subject

Food Science

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3. Using of hazelnut testa as a source of dietary fiber in breadmaking;Anil;Journal of Food Engineering,2007

4. Official methods of analysis;AOAC (Association of Official Analytical Chemists),1990

5. Inhibitory potential of herb, fruit, and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension;Apostolidis;Innovative Food Science and Emerging Technologies,2007

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