Investigation of the effects of pomegranate juice addition on physicochemical, microbiological, and functional properties of set and stirred yogurts

Pomegranate juice (PJ) (at concentrations of 13% and 17%) was added to yogurt and its physicochemical and microbial properties were investigated. PJ improved several features of yogurt, bringing an increase in total phenolic contents by 4.3–6.1 and 5.3–7.3 fold in response to 13% and 17% PJ, respect...

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Detalles Bibliográficos
Autores principales: Golmakani, Mohammad‐Taghi, Eskandari, Mohammad Hadi, Kooshesh, Somayyeh, Pishan, Mahboobeh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8645715/
https://www.ncbi.nlm.nih.gov/pubmed/34925796
http://dx.doi.org/10.1002/fsn3.2615

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8645715/
https://www.ncbi.nlm.nih.gov/pubmed/34925796
http://dx.doi.org/10.1002/fsn3.2615

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