Effect of green and black teas (Camellia sinensis L.) on the characteristic microflora of yogurt during fermentation and refrigerated storage

Author:

Jaziri Imène,Ben Slama Mourad,Mhadhbi Houcine,Urdaci Maria C.,Hamdi Moktar

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference25 articles.

1. Anonymous. (2001). Produits laitiers frais – Spécifications des laits fermentés et des yaourts/yoghourts (Fresh dairy products – Specifications of fermented milks and yogurts). French standard afnor NF V04-600.

2. Total antioxidant capacity of teas by the ferric reducing antioxidant power assay;Benzie;Journal of Agricultural and Food Chemistry,1999

3. Antimicrobial activity of tea as affected by the degree of fermentation and manufacturing season;Chou;International Journal of Food Microbiology,1999

4. Euterpe oleracea juice as a functional pigment for yogurt;Coisson;Food Research International,2005

5. Assimilation in vitro of cholesterol by yogurt bacteria;Dilmi-Bouras;Annals of Agricultural and Environmental Medicine,2006

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