Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/18048
Title: Functional stability of goats' milk yoghurt supplemented with Pistacia atlantica resin extracts and Saccharomyces boulardii
Authors: Hadjimbei, Elena 
Botsaris, George 
Goulas, Vlasios 
Alexandri, Eleni 
Gekas, Vassilis 
Gerothanassis, Ioannis P. 
Major Field of Science: Agricultural Sciences
Field Category: Animal and Dairy Science
Keywords: Goats' milk;Organoleptic properties;Yoghurt;Functional properties;Lactic acid bacteria
Issue Date: Feb-2020
Source: International Journal of Dairy Technology, 2020, vol.73, no.1, pp.134-143
Volume: 73
Issue: 1
Start page: 134
End page: 143
Journal: International Journal of Dairy Technology 
Abstract: The 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.
ISSN: 14710307
DOI: 10.1111/1471-0307.12629
Rights: © Society of Dairy Technology
Type: Article
Affiliation : Cyprus University of Technology 
University of Ioannina 
Publication Type: Peer Reviewed
Appears in Collections:Άρθρα/Articles

CORE Recommender
Show full item record

SCOPUSTM   
Citations

44
checked on Mar 14, 2024

WEB OF SCIENCETM
Citations

41
Last Week
0
Last month
0
checked on Oct 29, 2023

Page view(s)

334
Last Week
0
Last month
13
checked on Nov 6, 2024

Google ScholarTM

Check

Altmetric


Items in KTISIS are protected by copyright, with all rights reserved, unless otherwise indicated.