Effect of Yogurt Enrichment with Wood Tannin during Shelf Life: Focus on Physicochemical, Microbiological, and Sensory Characteristics

Six food-grade tannins obtained from different woods were used as a source of polyphenolic compounds at two concentrations (0.5% and 1% w/w) in yogurt formulations and monitored during 3 weeks of storage. Yogurt containing tannins showed significantly higher total phenolic content (+200%), antioxida...

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Detalles Bibliográficos
Autores principales: Zadeh, Negin Seif, Tedesco, Martina, Basso, Sofia, Ghirardello, Daniela, Giovando, Samuele, Battaglia, Michele, Zeppa, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858127/
https://www.ncbi.nlm.nih.gov/pubmed/36673496
http://dx.doi.org/10.3390/foods12020405

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858127/
https://www.ncbi.nlm.nih.gov/pubmed/36673496
http://dx.doi.org/10.3390/foods12020405

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