Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy

Author:

Aliakbarian BaharORCID,Casale MonicaORCID,Paini MarcoORCID,Casazza Alessandro AlbertoORCID,Lanteri SilviaORCID,Perego Patrizia

Funder

Università degli Studi di Genova

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Quality control during processing of Feta cheese-NIR Application;Adamopoulos;Journal of Food Composition and Analysis,2001

2. Akahoshi, R., & Takahashi, Y. (1996). Yoghurt containing Bifidobacterium and process for producing the same. Pct-international Patent Application, WO96/37113A1 (cited from FSTA 1997-08-P0149).

3. Valorisation of olive oil solid Wastes: Valuable compounds recovery using high pressure- high temperature;Aliakbarian;Journal of Biotechnology,2010

4. Optimisation of olive oil extraction by means of enzyme processing aids using response surface methodology;Aliakbarian;Biochemical Engineering Journal,2008

5. The effect of citric acid on the phenolic contents of olive oil;Aliakbarian;Food Chemistry,2009

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