Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion-Reference-Cited by-同舟云学术

Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion

Published:2020-07 Issue: Volume:129 Page:109571
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Anuyahong Tanisa,Chusak Charoonsri,Adisakwattana Sirichai

Funder

Chulalongkorn University

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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3. Rheological and physicochemical behavior of fortified yogurt, with fiber and calcium;Aportela‐Palacios;Journal of Texture Studies,2005

4. Anthocyanin-rich riceberry bran extract attenuates gentamicin-induced hepatotoxicity by reducing oxidative stress, inflammation and apoptosis in rats;Arjinajarn;Biomedicine & Pharmacotherapy,2017

5. A 100-year review: Yogurt and other cultured dairy products;Aryana;Journal of Dairy Science,2017

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