Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Premalatha Muniandy"'
Publikováno v:
Recent Patents on Food, Nutrition & Agriculture. 12:36-44
Background: Green, white, and black tea water extracts are rich in phenolic compounds. Objective: The changes in phenolic compound profiles of green, white, and black tea (GT, WT, & BT respectively) water extracts and their respective yogurt were inv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0872a485a8d5aab463585ae93da4ccac
https://doi.org/10.2174/2212798411999201123205022
https://doi.org/10.2174/2212798411999201123205022
Publikováno v:
Food Packaging and Shelf Life. 8:1-8
The present study investigated the effect of green, white or black tea (Camellia sinensis) on the fermentation of milk and antioxidant potential of yogurt during 21 days of storage at 4 °C. All yogurts were analyzed for total phenolic content (TPC),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d8c0e9aa475cc19a3c2a8185855a99e
https://doi.org/10.1016/j.fpsl.2016.02.002
https://doi.org/10.1016/j.fpsl.2016.02.002
Functional foods have gained great importance as a result of increasing interest in foods and beverages that promote health and disease prevention. Fermented milk beverages not only provide refreshment and hydration but also play an important role in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::caafed6706cf4ef024d8f4fc6d2a158a
https://doi.org/10.1016/b978-0-12-816687-1.00005-9
https://doi.org/10.1016/b978-0-12-816687-1.00005-9
Autor:
Shahab-Aldin Akbarian, Duried Alwazeer, Carlos Eduardo Orrego Álzate, Carlos Ariel Cardona Álzate, Ahmad Salihin Baba, Parvaiz Ahmad Bhat, P.K. Binsi, Rémy Cachon, Renata Cristina de Almeida B. Campos, Oyais Ahmad Chat, Aijaz Ahmad Dar, Amit Baran Das, Chandan Das, Ceren Daşkaya-Dikmen, Marina F. de-Escalada-Pla, Aurélia Dornelas de Oliveira Martins, C. Escott, Silvia K. Flores, Adriana P. Castellanos-Fuentes, Ashley Sthefanía Caballero Galván, Carolina E. Genevois, C. González, V.V. Goud, Motahar Heidari-Beni, Aslı Can Karaça, Kadriye Nur Kasapoğlu, Roya Kelishadi, Santram Lodhi, C. López, Lara Manzocco, Maurilio Lopes Martins, Eliane Maurício Furtado Martins, Shimeny Ramos Montanary, A. Morata, Premalatha Muniandy, Nighat Nazir, Beraat Özçelik, Manohar L. Panse, Shital D. Phalke, Bruno Andrade Pires, Stella Plazzotta, Nahid Rafie, Virendra K. Rathod, Mariana Ortiz Sánchez, Amal Bakr Shori, W. Tesfaye, Prerana D. Tomke, Gautam P. Vadnere, Merve Yavuz-Düzgün, A.A. Zynudheen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::399707e0a2d55b359ff34012e5007f0e
https://doi.org/10.1016/b978-0-12-816687-1.09989-6
https://doi.org/10.1016/b978-0-12-816687-1.09989-6
Publikováno v:
Journal of the Association of Arab Universities for Basic and Applied Sciences. :26-30
This study investigated the effects of green, white and black tea (Camellia sinensis) on lactic acid production and the viability of Streptococcus thermophilus and Lactobacillus spp. in yogurt during 3weeks of refrigerated storage. Three types of tea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b11bc66cc716124f92c666142559875b