Modulation of the antioxidant activity of a functional oat beverage by enrichment with chokeberry juice-Reference-Cited by-同舟云学术

Modulation of the antioxidant activity of a functional oat beverage by enrichment with chokeberry juice

Published:2021-10-11 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Yaneva Teodora¹,Dinkova Rada²,Gotcheva Velitchka¹^ORCID,Angelov Angel¹

Affiliation:

1. Department of Biotechnology University of Food Technologies Plovdiv Bulgaria

2. Department of Canning and Refrigeration Technology University of Food Technologies Plovdiv Bulgaria

Funder

University of Food Technologies - Plovdiv

Ministry of Education and Science

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16012

Reference38 articles.

1. Development of a new oat-based probiotic drink

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

3. Bioavailability of anthocyanins: Gaps in knowledge, challenges and future research

4. HYDROLYSIS OF ISOFLAVONE PHYTOESTROGENS IN SOYMILK FERMENTED BYLACTOBACILLUSANDBIFIDOBACTERIUMCOCULTURES

5. Application possibilities of open‐source software for microbiological analysis;Danev A. M.;Alternative Energy Sources, Materials & Technologies (AESMT’18),2018

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1. Innovative Functional Lactic Acid Bacteria Fermented Oat Beverages with the Addition of Fruit Extracts and Lyophilisates;Applied Sciences;2023-11-27

2. Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties;Plants;2023-09-15

3. A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications;Food & Function;2023