1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/18048
DC FieldValueLanguage
dc.contributor.authorHadjimbei, Elena-
dc.contributor.authorBotsaris, George-
dc.contributor.authorGoulas, Vlasios-
dc.contributor.authorAlexandri, Eleni-
dc.contributor.authorGekas, Vassilis-
dc.contributor.authorGerothanassis, Ioannis P.-
dc.date.accessioned2020-03-12T06:23:46Z-
dc.date.available2020-03-12T06:23:46Z-
dc.date.issued2020-02-
dc.identifier.citationInternational Journal of Dairy Technology, 2020, vol.73, no.1, pp.134-143en_US
dc.identifier.issn14710307-
dc.description.abstractThe present study describes the development of a functional goats' milk yoghurt, using Pistacia atlantica resin extracts and Saccharomyces boulardii, in an attempt to combine the beneficial effects of the milk, extract and probiotic microorganisms. Results demonstrated that Pistacia extracts promoted the survival of lactic acid bacteria and NMR spectra additionally revealed that the functional fatty acids can be retained during the shelf life of yoghurts, alongside with the other bioactive compounds. The organoleptic assessment revealed that there were no significant differences in flavour, body, texture and appearance between the different yoghurts.en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Dairy Technologyen_US
dc.rights© Society of Dairy Technologyen_US
dc.subjectGoats' milken_US
dc.subjectOrganoleptic propertiesen_US
dc.subjectYoghurten_US
dc.subjectFunctional propertiesen_US
dc.subjectLactic acid bacteriaen_US
dc.titleFunctional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardiien_US
dc.typeArticleen_US
dc.collaborationCyprus University of Technologyen_US
dc.collaborationUniversity of Ioanninaen_US
dc.subject.categoryAnimal and Dairy Scienceen_US
dc.journalsSubscriptionen_US
dc.countryCyprusen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1111/1471-0307.12629en_US
dc.identifier.scopus2-s2.0-85068914714-
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/85068914714-
dc.relation.issue1en_US
dc.relation.volume73en_US
cut.common.academicyear2019-2020en_US
dc.identifier.spage134en_US
dc.identifier.epage143en_US
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.openairetypearticle-
item.cerifentitytypePublications-
item.grantfulltextnone-
item.languageiso639-1en-
item.fulltextNo Fulltext-
crisitem.journal.journalissn1471-0307-
crisitem.journal.publisherWiley-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-3197-6535-
crisitem.author.orcid0000-0001-7527-1559-
crisitem.author.orcid0000-0003-3502-2210-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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