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 |
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