Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols

Pectin and polyphenols have been obtained from choice peach flesh using microwave extraction, with the resulting extracts used in functionalizing strained yogurt gels. A Box-Behnken design was utilized in order to co-optimize the extraction process. Soluble solid content, total phenolic content, and...

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Detalles Bibliográficos
Autores principales: Theocharidou, Athina, Psomas, Evdoxios, Koliouskas, Antonios, Ritzoulis, Christos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137767/
https://www.ncbi.nlm.nih.gov/pubmed/37102878
http://dx.doi.org/10.3390/gels9040266

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10137767/
https://www.ncbi.nlm.nih.gov/pubmed/37102878
http://dx.doi.org/10.3390/gels9040266

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