Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage-Reference-Cited by-同舟云学术

Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage

Published:2021-08-11 Issue:4 Volume:74 Page:723-736
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Bulut Menekşe¹²³^ORCID,Tunçtürk Yusuf⁴^ORCID,Alwazeer Duried²³⁵^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Engineering Iğdır University Iğdır 76000Turkey

2. Research Center for Redox Applications in Foods (RCRAF) Iğdır University Iğdır 76000Turkey

3. Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır 76000Turkey

4. Department of Food Engineering Faculty of Engineering Van Yüzüncü Yıl University Van 65000Turkey

5. Department of Nutrition and Dietetic Faculty of Health Sciences Iğdır University Iğdır 76000 Turkey

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12803

Reference61 articles.

1. Analysis of Flavonoids and Other Phenolic Compounds Using High-Performance Liquid Chromatography with Coulometric Array Detection: Relationship to Antioxidant Activity

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

3. Optimisation of the extraction of pomegranate (Punica granatum) husk phenolics using water/ethanol solvent systems and response surface methodology

4. MEASUREMENT OF FIRMNESS OF STIRRED YOGURT IN ROUTINE QUALITY CONTROL

5. Lutein Is Stable in Strawberry Yogurt and Does Not Affect its Characteristics

Cited by 32 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antibacterial evaluation of garlic extracts on chitosan/starch packaging film using response surface methodology and its application for shelf‐life extension of bell peppers (Capsicum annuum);Journal of Food Science;2024-09-02

2. Enhancing nutritional, textural, and bio-functional properties of yoghurt through fortification with Moringa oleifera: a comprehensive investigation;Journal of Food Measurement and Characterization;2024-08-19

3. Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage;Foods;2024-08-04

4. Innovative approaches to controlled yogurt fermentation using integrated solar PCM systems;CyTA - Journal of Food;2024-06-25

5. Brown rice protein–dietary fibre conjugate improves bioaccessibility of minerals via modifying gelling structure of yoghurt;International Journal of Food Science & Technology;2024-04