Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage-Reference-Cited by-同舟云学术

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Fortification of goat milk yogurts with date palm (Phoenix dactylifera L.) coproducts: Impact on their quality during cold storage

Published:2024-10 Issue: Volume:454 Page:139800
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Muñoz-Tebar Nuria,Muñoz-Bas Clara,Viuda-Martos Manuel,Sayas-Barberá Estrella,Pérez-Alvarez José Angel,Fernández-López Juana

Funder

Gobierno de Espana Ministerio de Ciencia e Innovacion

Ministerio de Ciencia e Innovación

Agencia Estatal de Investigación

ERDF

Universidad de Castilla-La Mancha

Publisher

Elsevier BV

Reference52 articles.

1. Changes in the profile of organic acids in plain set and stirred yogurts during manufacture and refrigerated storage;Adhikari;Journal of Food Quality,2002

2. Stirred-type yoghurt incorporated with sour cherry extract in chitosan-coated liposomes;Akgün;Food Hydrocolloids,2020

3. Melanin is a plenteous bioactive phenolic compound in date fruits (Phoenix dactylifera L.);Alam;Scientific Reports,2022

4. Effect of date palm (Phoenix dactylifera L.) spikelets extract on the physicochemical and microbial properties of set-type yogurt during cold storage;Almusallam;LWT,2021

5. Official Methods of Analysis;AOAC,2006

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Elaboração e caracterização de iogurte caprino enriquecido com polpa de jabuticaba;Caderno Pedagógico;2024-06-22

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