4.7 Article

Extract isolated from cranberry pomace as functional ingredient in yoghurt production: Technological properties and digestibility studies

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Engineering polyphenols with biological functions via polyphenol-protein interactions as additives for functional foods

Yuting Li et al.

Summary: Polyphenols, as plant secondary metabolites, have attracted more attention due to their potential health benefits. By engineering polyphenols through polyphenol-protein interaction, their stability, uptake, delivery, bioavailability, and biological activity can be improved. However, the safety of using polyphenol-protein complexes as functional food ingredients needs careful assessment.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Food Science & Technology

Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria

Duried Alwazeer et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2020)

Article Chemistry, Physical

Spectroscopic studies of the interaction between isolated polyphenols from coffee and the milk proteins

Tamer M. El-Messery et al.

SURFACES AND INTERFACES (2020)

Article Agriculture, Dairy & Animal Science

Short communication: Chia seed extract enhances physiochemical and antioxidant properties of yogurt

H. C. Kwon et al.

JOURNAL OF DAIRY SCIENCE (2019)

Article Food Science & Technology

Antimicrobial protection of minced pork meat with the use of Swamp Cranberry (Vaccinium oxycoccos L.) fruit and pomace extracts

Agata Stobnicka et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Article Food Science & Technology

Physical, microbiological and rheological properties of probiotic yogurt supplemented with grape extract

Denise Felix da Silva et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Review Medicine, Research & Experimental

Antioxidant and antimicrobial properties of bioactive phytochemicals from cranberry

Monika Baranowska et al.

POSTEPY HIGIENY I MEDYCYNY DOSWIADCZALNEJ (2016)

Article Agriculture, Dairy & Animal Science

Bovine chromosomal regions affecting rheological traits in acid-induced skim milk gels

M. Glantz et al.

JOURNAL OF DAIRY SCIENCE (2015)

Article Food Science & Technology

Green tea yogurt: major phenolic compounds and microbial growth

Shabboo Amirdivani et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Agriculture, Multidisciplinary

Chemical and Proteolysis-Derived Changes during Long-Term Storage of Lactose-Hydrolyzed Ultrahigh-Temperature (UHT) Milk

Therese Jansson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Review Food Science & Technology

A review on protein-phenolic interactions and associated changes

Tugba Ozdal et al.

FOOD RESEARCH INTERNATIONAL (2013)

Review Food Science & Technology

Use of Whey Protein Soluble Aggregates for Thermal StabilityA Hypothesis Paper

Kelsey N. Ryan et al.

JOURNAL OF FOOD SCIENCE (2013)

Article Food Science & Technology

Coffee polyphenols protect human plasma from postprandial carbonyl modifications

Roman Sirota et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2013)

Article Food Science & Technology

Fortification of yoghurts with grape (Vitis vinifera) seed extracts

Vaya Chouchouli et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Food Science & Technology

Sea Buckthorn (Hippophae rhamnoides) Proanthocyanidins Inhibit In Vitro Enzymatic Hydrolysis of Protein

Ranjith Arimboor et al.

JOURNAL OF FOOD SCIENCE (2011)