Optimization of lyophilized microencapsulated phenolic extract concentration for enrichment of yoghurt and effect on chemical parameters, bioactive compounds, antioxidant activity and sensory quality under storage

Author:

Hamid ORCID,Thakur N.S.,Sharma RakeshORCID,Thakur Abhimanyu

Funder

University Grants Commission

Publisher

Elsevier BV

Subject

Plant Science

Reference62 articles.

1. The content of lactic acid and acetaldehyde in yogurt at different temperatures;Abrahamsen,1978

2. Yogurt and gut function;Adolfsson;American Journal of Clinical Nutrition,2004

3. Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract;Ahmed;LWT-Food Science and Technology,2020

4. Stirred-type yoghurt incorporated with sour cherry extract in chitosan-coated liposomes;Akgun;Food Hydrocolloids,2019

5. Principles of Sensory Evaluation of Food;Amerine,1965

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