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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

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