Optimised statistical extraction of anthocyanins from Arbutus unedo L. fruits and preliminary supplementation assays in yoghurt-Reference-Cited by-同舟云学术

Optimised statistical extraction of anthocyanins from Arbutus unedo L. fruits and preliminary supplementation assays in yoghurt

Published:2021-02-22 Issue:2 Volume:74 Page:344-351
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int. J. Dairy Technol.

Author:

Benchikh Yassine¹²^ORCID,Sahli Sana²,Alleg Moussa²,Mohellebi Nassima³,Gagaoua Mohammed⁴^ORCID

Affiliation:

1. Laboratoire de Biochimie Appliquée Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia06000Algeria

2. Département de Biotechnologie Institut de la Nutrition de l’Alimentation et des Technologies Agro‑Alimentaires (INATAA) Université Frères Mentouri‐Constantine 1 Route de Ain El Bey Constantine25000Algeria

3. Laboratoire de Microbiologie Appliquée Faculté des Sciences de la Nature et de la Vie Université de Bejaia Bejaia06000Algeria

4. Food Quality and Sensory Science Department Teagasc Food Research Centre AshtownDublin 15Ireland

Funder

Direction Générale de la Recherche Scientifique et du Développement Technologique

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12769

Reference35 articles.

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

2. Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

3. High-pressure CO2 assisted extraction as a tool to increase phenolic content of strawberry-tree (Arbutus unedo) extracts

4. Supercritical fluid extraction of Arbutus unedo distillate residues – Impact of process conditions on antiproliferative response of extracts

5. Effect of Different Extraction Methods on Stablity of Anthocyanins Extracted from Red Onion peels (Allium cepa) and Its Uses as Food Colorants

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1. Use of Strawberry Tree (Arbutus unedo) as a Source of Functional Fractions with Biological Activities;Foods;2022-11-28

2. Interaction of plum (prunus salicina lindl. cv. furong) anthocyanins with Tremella polysaccharides and characteristics of their complexes;Food Science and Technology;2022