Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre‐ and post‐fermented yoghurt enriched with olive leaf and its extract-Reference-Cited by-同舟云学术

Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre‐ and post‐fermented yoghurt enriched with olive leaf and its extract

Published:2022-01-10 Issue:3 Volume:10 Page:751-762
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Pourghorban Samira¹,Yadegarian Linda¹,Jalili Maryam²^ORCID,Rashidi Ladan²^ORCID

Affiliation:

1. Faculty of Marine Science and Technology, Islamic Azad University, Northern Tehran Branch Tehran Iran

2. Food Technology and Agricultural Products Research Center Standard Research Institute Iranian National Standards Organization (INSO) Karaj Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2704

Reference40 articles.

1. Physico-Chemical, Microbial and Organoleptic Properties of Yoghurt Fortified with Tomato Juice

2. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

3. Development of a simple green extraction procedure and HPLC method for determination of oleuropein in olive leaf extract applied to a multi-source comparative study

4. Investigation on antimicrobial and antioxidant effect of olive leaf extract in karadi sheep meat during storage;Baker I. A.;Journal of Biology, Agriculture and Healthcare,2014

5. Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

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