Utilization of Vaccinium meridionale S. pomace as an eco‐friendly and functional colorant in Greek‐style yogurt
Author:
Affiliation:
1. Chemistry Department Universidad Nacional de Colombia Bogotá Colombia
2. Instituto de Ciencia y Tecnología de Alimentos (ICTA) Universidad Nacional de Colombia Sede Bogotá Bogotá Colombia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15872
Reference48 articles.
1. Functional properties of fermented milk produced with plant proteins
2. Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
3. Andean berry (Vaccinium meridionale Swartz) juice in combination with Aspirin modulated anti-inflammatory markers on LPS-stimulated RAW 264.7 macrophages
4. Using Phytochemicals to Enhance Health Benefits of Milk: Impact of Polyphenols on Flavor Profile
5. The consumer’s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions
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1. Monitoring effects on anthocyanins, non-anthocyanin phenolics and ORACFL values of Colombian bilberry (V. meridionale Swartz) during pulping and thermal operations;Heliyon;2024-07
2. Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity;Biomolecules;2024-06-26
3. Water-soluble oat extract enriched with mango peel flour: preparation, characterization and application in Greek yogurt;Anais da Academia Brasileira de Ciências;2024
4. Evaluation of physicochemical, antioxidant and sensory properties of a beverage made with hydrolyzed sweet whey permeate enriched with agraz (Vaccinium meridionale Swartz) and cape gooseberry (Physalis peruviana L) pulp;INGENIERÍA Y COMPETITIVIDAD;2023-01-26
5. Native plants from the genus Vaccinium in Colombia and their potential uses. A review;Revista Colombiana de Ciencias Hortícolas;2023-01-01
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