Yogurt added with beetroot extract: physicochemical parameters, biological activities and sensory evaluation by check‐all‐that‐apply method-Reference-Cited by-同舟云学术

Yogurt added with beetroot extract: physicochemical parameters, biological activities and sensory evaluation by check‐all‐that‐apply method

Published:2022-12-15 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Soutelino Maria Eduarda Marques¹^ORCID,da Silva Daniele Brandão¹,da Silva Rocha Ramon¹²,de Oliveira Bianca Cristina Rocha¹,Esmerino Erick Almeida¹,da Cruz Adriano Gomes²^ORCID,Mársico Eliane Teixeira¹,Silva Adriana Cristina de Oliveira¹

Affiliation:

1. Faculdade de Veterinária Universidade Federal Fluminense (UFF) Niterói 24230‐340 Brazil

2. Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ) Departamento de Alimentos Rio de Janeiro 20270‐021 Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16214

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2. Whey-grape juice drink processed by supercritical carbon dioxide technology: Physicochemical characteristics, bioactive compounds and volatile profile

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5. Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation

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