Physicochemical Characteristics and Antioxidant Capacity of Traditional Yogurt Fortified with Grape (Vitis vinifera L.) Seed Extract at Different Levels

Author:

AKDENİZ Bilge,DEMİRBÜKER KAVAK Dilek

Publisher

Kocatepe Veteriner Dergisi

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference32 articles.

1. Akdeniz DB. Researches about amphelograpy and quality characteristics of some native grape varieties (Vitis vinifera sp.) and investigation of chemical and organoleptic quality properties, colour index and total phenolic compound contents of wines made from these varieties in Afyonkarahisar region. PhD thesis, Ege Üniversity Graduate School of Natural and Applied Sciences, İzmir, 2010.

2. Altug, T. Sensory Test Techniques, Ege University Publication No. 28 Izmir, Turkey, 1993 (in Turkish).

3. Bagchi D, Bagchi M, Stohs SJ, Das DK, Ray SD, Kuszynski CA, Joshi SS, Pruess HG. Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention. Toxicology. 2000; 148:187-197.

4. Cacace JE, Mazza G. Mass transfer process during extraction of phenolic compounds from milled berries. Journal of Food Engineering. 2003; 59(4):379–389.

5. Con AH, Cakmakci S, Caglar A, Gokalp HY. Effects of different fruits and storage periods on microbiological qualities of fruit-flavored yogurt produced in Turkey. Journal of Food Protection. 1996; 59:402-406.

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