Seaweed extracts as potential functional ingredients in yogurt
| Autor: | A. M. O'Sullivan, Michael N. O'Grady, Yvonne C. O'Callaghan, Thomas J. Smyth, Joseph P. Kerry, Nora M. O'Brien |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Antioxidant biology DPPH medicine.medical_treatment food and beverages Fucus vesiculosus 04 agricultural and veterinary sciences General Chemistry biology.organism_classification 040401 food science Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Nutraceutical chemistry Lipid oxidation medicine Composition (visual arts) Fermentation Food science Ascophyllum Food Science |
| Zdroj: | Innovative Food Science & Emerging Technologies. 37:293-299 |
| ISSN: | 1466-8564 |
| DOI: | 10.1016/j.ifset.2016.07.031 |
| Popis: | Yogurt was manufactured containing extracts (0.25% and 0.5% (w/w)) prepared from Ascophyllum nodosum (100% H2O (AN100), 80% ethanol:20% H2O (AN80e)) and Fucus vesiculosus (60% ethanol:40% H2O (FV60e)). Yogurt composition, shelf-life parameters, stability and bioactivity of seaweed extracts in yogurt was examined over 28 days. Yellowness ‘b*’ was higher (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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