Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

Author:

Caleja Cristina,Barros Lillian,Antonio Amilcar L.,Carocho Márcio,Oliveira M. Beatriz P.P.,Ferreira Isabel C.F.R.

Funder

Foundation for Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Official methods of analysis of AOAC international;AOAC,2005

2. Natural food additives, ingredients and flavourings;Baines,2012

3. Food additives;Branen,2002

4. Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt;Bertolino;LWT – Food Science and Technology,2015

5. Foeniculum vulgare Mill. as natural conservation enhancer and health promoter by incorporation in cottage cheese;Caleja;Journal of functional foods,2015

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