Quality Characteristics of Yogurt Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage-Reference-Cited by-同舟云学术

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Quality Characteristics of Yogurt Prepared with Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder during Storage

Published:2009-09-30 Issue:9 Volume:38 Page:1229-1236
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kim Kyoung-Hee,Hwang Hye-Rim,Jo Ji-Eun,Lee Sang-Young,Kim Na-Young,Yook Hong-Sun

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200927941501543.pdf

Reference4 articles.

1. Antioxidant Determinations by the Use of a Stable Free Radical

2. RHEOLOGY OF STIRRED YOGURTS

3. Antioxidant Activity and Optimal Manufacturing Conditions of Purple Sweet Potato Lactic Acid Bacteria Drink

4. Antioxidant activity of tocopherols, ascorbyl palmitate, and ascorbic acid and their mode of action

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1. Quality Characteristics of Kefir Fermented Milk with Beetroot Juice after Enzyme Treatment;Korean Journal of Human Ecology;2023-12-31

2. Reducing the risk of spoilage caused by Bacillus cereus in cow's and goat's milk yogurt with berries puree;JOURNAL OF ENGINEERING SCIENCE;2023-04-15

3. Production and characteristic quality of probiotic Labneh cheese supplemented with broccoli florets;British Food Journal;2021-12-09

4. Physicochemical Properties and Antioxidant Activity of Yogurt with Immature Citrus unshiu;Resources Science Research;2021-12

5. Physicochemical properties of mulberry extract and silk protein added yogurt fermented with lactic acid bacteria isolated from vinegar and kimchi;Journal of Applied Biological Chemistry;2018-03-31

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