Effect of Antioxidant Addition on Milk Beverage Supplemented with Coffee and Shelf-life Prediction

This study aimed to extend the shelf-life of coffee-containing milk beverage by adding Theobroma cacao (cacao nibs) extract. To prepare the beverage sample containing cacao nibs extract, 0.8% cacao nibs hydrothermal extract was aseptically injected. Qualitative changes in the beverage samples, inclu...

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Detalles Bibliográficos
Autores principales: Kim, Gur-Yoo, Lee, Jaehak, Lim, Seungtae, Kang, Hyojin, Ahn, Sung-Il, Jhoo, Jin-Woo, Ra, Chang-Six
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949520/
https://www.ncbi.nlm.nih.gov/pubmed/31950107
http://dx.doi.org/10.5851/kosfa.2019.e76

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6949520/
https://www.ncbi.nlm.nih.gov/pubmed/31950107
http://dx.doi.org/10.5851/kosfa.2019.e76

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