Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria-Reference-Cited by-同舟云学术

Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria

Published:2019-09-02 Issue:1 Volume:73 Page:117-125
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Alwazeer Duried¹^ORCID,Bulut Menekşe¹²,Tunçtürk Yusuf²

Affiliation:

1. Research Center for Redox Applications in Foods (RCRAF) Department of Food Engineering, Faculty of Engineering, Iğdır University 76000 Iğdır Turkey

2. Department of Food Engineering, Faculty of Engineering Van Yuzuncu Yıl University 65090 Van Turkey

Funder

Van Yuzuncu Yil University, Institute of Natural and Applied Sciences

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12643

Reference30 articles.

1. Eh and pH gradients in Camembert cheese during ripening: Measurements using microelectrodes and correlations with texture

2. Yoghurt‐type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties

3. Influence of total solids contents of milk whey on the acidifying profile and viability of various lactic acid bacteria

4. Presumptive Relationship between Oxidoreduction Potential and Both Antibacterial and Antioxidant Activities of Herbs and Spices: Oxidoreduction Potential as a Companion Tool for Measuring the Antioxidant Activity

5. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

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