Investigation of physicochemical, microbiological, textural, and sensory properties of set‐type yogurt with Mentha pulegium L. (pennyroyal) powder-Reference-Cited by-同舟云学术

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Investigation of physicochemical, microbiological, textural, and sensory properties of set‐type yogurt with Mentha pulegium L. (pennyroyal) powder

Published:2021-04-21 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Balpetek Külcü Duygu¹^ORCID,Koşgin Emine Büşra¹^ORCID,Çelik Ömer Faruk²^ORCID,Turabi Yolacaner Elif³^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Engineering Giresun University Giresun Turkey

2. Department of Food Engineering Faculty of Agriculture Ordu University Ordu Turkey

3. Department of Food Engineering Faculty of Engineering Hacettepe University Ankara Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15549

Reference45 articles.

1. Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream

2. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

3. Nutritional, chemical, syneresis, sensory properties, and shelf life of Iranian traditional yoghurts during storage

4. Production and sensory, textural, physicochemical properties of flavored spreadable yogurt;Ayar A.;Life Science Journal,2014

Cited by 7 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. Small molecule linoleic acid inhibiting whey syneresis via interact with milk proteins in the fermentation of set yogurt fortified with c9,t11-conjugated linoleic acid;Food Chemistry;2023-12

2. Improving the antioxidant activity of yogurt through black and green tea supplementation;International Journal of Food Science & Technology;2023-09-19

3. Enhancing the rheological, technological, textural and microstructural characteristics of set yoghurt using certain nano‐stabilisers;International Journal of Dairy Technology;2023-08-28

4. Shaping the Physicochemical, Functional, Microbiological and Sensory Properties of Yoghurts Using Plant Additives;Foods;2023-03-17

5. Application of whey protein emulsion gel microparticles as fat replacers in low-fat yogurt: Applicability of vegetable oil as the oil phase;Journal of Dairy Science;2022-12

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