Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage-Reference-Cited by-同舟云学术

Stability ofpolyphenolsfrom blueberry (Vaccinium corymbosumL.) in fermented dairy beverage

Published:2017-03-17 Issue:6 Volume:41 Page:e13305
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Silva Vitor L. M.¹,Silva Adriana C. O.¹,Costa-Lima Bruno R. C.¹²,Carneiro Carla S.³,Conte-Junior Carlos A.¹^ORCID

Affiliation:

1. Departamento de Tecnologia de Alimentos, Faculdade de Veterinária; Universidade Federal Fluminense; Niterói RJ 24230-340 Brazil

2. Department of Animal and Food Sciences; University of Kentucky; Lexington Kentucky

3. Departamento de Produtos Naturais e Alimentos, Faculdade de Farmácia; Universidade Federal do Rio de Janeiro; Rio de Janeiro RJ 21941-590 Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13305/fullpdf

Reference49 articles.

1. Colour, bioactive compounds and antioxidant capacity of mixed beverages based on fruit juices with milk or soya;Andrés;Journal of Food and Nutrition Research,2014

2. Sensory profile, soluble sugars, organic acids, and mineral content in milk- and soy-juice based beverages;Andrés;Food Chem,2015

3. Viability of probiotic micro-organisms during storage, postacidification and sensory analysis of fat-free yogurts with added whey protein concentrate;Antunes;International Journal of Dairy Technology,2005

4. Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides;Barile;International Dairy Journal,2009

Cited by 18 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. Incorporation of microencapsulated polyphenols from jabuticaba peel (Plinia spp.) into a dairy drink: stability, in vitro bioaccessibility, and glycemic response;Food Research International;2024-08

2. Application of Natural Edible Coating to Enhance the Shelf Life of Red Fruits and Their Bioactive Content;Applied Sciences;2024-05-25

3. Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives;Molecules;2023-08-24

4. Utilization of blueberry-based ingredients for formulating a synbiotic Petit Suisse cheese: Physicochemical, microbiological, sensory, and functional characterization during cold storage;LWT;2023-06

5. Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period;Journal of Food Processing and Preservation;2023-03-29