Evaluation of physicochemical, microbiological, and antioxidant properties of a drinkable yogurt added with ultrasonicated purple cactus pear ( Opuntia ficus‐indica ) juice powder-Reference-Cited by-同舟云学术

Evaluation of physicochemical, microbiological, and antioxidant properties of a drinkable yogurt added with ultrasonicated purple cactus pear ( Opuntia ficus‐indica ) juice powder

Published:2021-07-20 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Lugo‐Zarate Liliana¹^ORCID,Cruz‐Cansino Nelly del Socorro¹^ORCID,Ramírez‐Moreno Esther¹^ORCID,Zafra‐Rojas Quinatzin Yadira¹^ORCID,Calderón‐Ramos Zuli Guadalupe¹^ORCID,Delgado‐Olivares Luis¹^ORCID,Arias‐Rico José²^ORCID,Cervantes‐Elizarrarás Alicia¹^ORCID

Affiliation:

1. Centro de Investigación Interdisciplinario, Área Académica de Nutrición, Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo San Agustín Tlaxiaca México

2. Centro de Investigación Interdisciplinario, Área Académica de Enfermería, Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo San Agustín Tlaxiaca México

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15720

Reference71 articles.

1. The effect of Isabel grape addition on the physicochemical, microbiological and sensory characteristics of probiotic goat milk yogurt

2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

3. Phytochemical composition and antioxidant properties of prickly pear (Opuntia ficus-indica L.) flowers from the Algerian germplasm

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